August 8, 2011

Tomato, Basil, and Mozzarella Tart

Thanks to a number of generous friends this summer I have received pounds and pounds of fresh vegetables. I have made a number of dishes using squash and cucumbers and now it was time to make a recipe with fresh tomatoes. Recently, I have seen a number of food programs making tomato tarts, so I figured I would make my own version,

This recipe went together very quickly. I sliced about 10 Roma tomatoes, tore 8 ounces of fresh mozzarella into pieces, and diced about two cloves of garlic. I added the garlic to a small bowl of olive oil and proceeded to brush 7 pieces of phyllo dough, which I then stacked on top of one another. I should note that the phyllo dough that I used was thin sheets, if you use the traditional thick sheet puff pastry dough (such as Pepperidge Farm) you would need 1/2 of a package (one sleeve) or the amount that satisfies your needs. Then I scattered about 6 ounces of the cheese and laid the sliced tomatoes on top. Finally, I added the last 2 ounces of cheese and a couple of tablespoons of fresh chopped basil. I put the tart into the oven for around 20 minutes at 400 degrees*.

Everyone in my house was impressed with this tart. I served this dish for breakfast and it was a great, fresh way to start the day. My two boys liked it enough that they ate the leftovers for lunch the next day. This tart is a great way to use fresh tomatoes and has a great, light taste.

*I originally posted the temp as 350, but going back over my notes it was 400, sorry for the confusion!
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