Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

558 calories; fat 44g; saturated fat 10g; cholesterol 33mg; fiber 2g; protein 10g; carbohydrates 31g; sodium 1150mg; sugars 3g.
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