Tomato-Phyllo Tart
- 5 tablespoons olive oil
- 7 sheets phyllo dough, thawed if frozen
- 8 plum tomatoes, thinly sliced
- 1/4 cup crumbled feta
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 375u0b0F. Brush a rimmed baking sheet with olive oil. Unroll phyllo sheets and cover with a clean kitchen towel. Place a sheet of phyllo on baking sheet and lightly brush entire surface with olive oil. (It won't matter if phyllo tears slightly.) Top with a second sheet of phyllo, keeping remaining sheets covered, and brush with olive oil. Repeat stacking and brushing until all phyllo has been used. Reserve any extra oil.
- Arrange tomato slices decoratively on phyllo in a single layer, leaving a 1/4-inch border on all sides. Sprinkle feta over the top, then sprinkle with thyme and rosemary and season with salt and pepper. Drizzle any remaining olive oil over top.
- Bake tart until edges are golden brown and phyllo is crisp, about 30 minutes. Let tart cool in pan on a wire rack for 5 minutes. Transfer to a cutting board, cut into 12 squares and serve warm.
olive oil, phyllo, tomatoes, feta, thyme, fresh rosemary, kosher salt, freshly ground black pepper
Taken from www.myrecipes.com/recipe/tomato-phyllo-tart (may not work)