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.
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
Sat fat 10g
How to Make It
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.
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