Food Recipes Cheesy Heirloom Tomato Tart 4.3 (12) 1 Review Here’s a universal truth about good recipes: Smart steps lead to better cooking. In the case of this tomato tart recipe, that includes pre-seasoning the tomatoes so that they release excess juices. Doing this means that the tomato liquid doesn’t seep out and make the tart soggy. These top an herbed Cheddar-mayonnaise mixture and crispy phyllo sheets for something part Southern tomato pie and part spanakopita. A green salad with cucumbers and avocado would be a nice addition to make this meal heartier. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Published on June 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 35 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 12 ounces mixed heirloom tomatoes (about 3 medium), sliced ¼ in. thick 1 cup cherry tomatoes, halved 1 ¼ teaspoon kosher salt, divided 3 ounces sharp Cheddar cheese, shredded (about 1 cup) ½ cup mayonnaise 2 scallions, finely chopped 1 tablespoon chopped fresh dill, plus sprigs for serving Pinch of cayenne ½ teaspoon freshly ground black pepper, divided ¼ cup olive oil 10 frozen phyllo pastry sheets (from a 16-oz. pkg.), thawed Directions Preheat oven to 450°F with a rack in lowest position. Arrange tomatoes on a large baking sheet lined with paper towels. Season with 1 teaspoon salt and let stand 10 minutes. Pat dry with paper towels. Meanwhile, stir together cheese, mayonnaise, scallions, chopped dill, cayenne, and ¼ teaspoon pepper in a medium bowl. Place oil in a small bowl. Line a baking sheet with parchment paper, brush with oil, and place 1 phyllo sheet on top; brush with oil. Repeat with remaining 9 phyllo sheets and oil. Spread cheese mixture evenly over top, leaving a ½-inch border. Top with tomatoes and season with remaining ¼ teaspoon each salt and pepper. Bake until crust is golden brown, 18 to 20 minutes; let cool 5 minutes. Top with dill sprigs just before serving. Rate it Print Nutrition Facts (per serving) 558 Calories 44g Fat 31g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 558 % Daily Value * Total Fat 44g 56% Saturated Fat 10g 50% Cholesterol 33mg 11% Sodium 1150mg 50% Total Carbohydrate 31g 11% Total Sugars 3g Protein 10g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.