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Tomato Phyllo Tart
Source: Eating Well

Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight before preparing the recipe.

Rating:
Prep Time: 30 minutes
Cook Time: 80 minutes
Difficulty: Difficult

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Tomato Phyllo Tart
0 3/4 cup  crumbled feta cheese
0 1/2 tsp  kosher salt
Directions
  1. Preheat oven to 400°F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel. ightly coat the phyllo surface with oil using a pastry brush. Sprinkle with 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
  2. Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer. Arrange tomato slices, alternating colors, over the pesto layer; season with salt and pepper. Sprinkle the remaining cheese over the top.e the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes.
  3. To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.

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