Heirloom Tomato and Italian Cheese Tart
Perfect to take on a picnic or to serve at an elegant gathering, this tomato tart is delicious with a tangy blend of Italian cheeses underneath sweet ripe tomatoes. Two layers of goat cheese are sprinkled in the phyllo crust to add another layer of flavor!
Servings: 12 servings
Ingredients
- 1 box of phyllo dough
- olive oil approximately 3/4 cup, used to coat layers of phyllo dough
- 8 oz. goat cheese crumbles
- parchment paper
- 5 - 6 assorted heirloom tomatoes in various sizes and colors sliced thin
- 1-1/2 cup ricotta cheese
- 2 large eggs
- 1 cup mozzarella cheese grated
- 1/3 cup parmigiana cheese grated
- 1/3 cup fontina cheese grated
- 1/4 cup asiago cheese grated
- 2 cloves garlic minced
- 1/4 cup onion diced
- 8 leaves of fresh basil chopped
- 2 Tbsp. chives chopped (fresh or dried)
- salt and pepper
Instructions
- Place a sheet of parchment paper in a large baking sheet.
- Layer the phyllo dough one at a time on top of the paper.
- Brush olive oil on top of each layer of phyllo dough.
- On about the 5th or 6th layer of dough, sprinkle half of the goat cheese crumbles.
- Continue to layer and oil the dough.
- On about the 10th or 11th (just guess) layer of the dough, sprinkle the remaining half of the goat cheese sprinkles.
- Finish layering and oiling the remaining layers of phyllo dough.
- In a medium mixing bowl, by hand or hand-held mixer, blend the ricotta with all cheeses, eggs, onion, garlic, basil, chives, and a shake or two or salt, and a large pinch of pepper.
- Spread this cheesy mixture on top of the phyllo dough, leaving about an inch from the edges without the mixture.
- Randomly place the tomatoes on top of the cheesy filling mixture.
- Sprinkle with more chives.
- Place aluminum foil around all edges to prevent burning.
- In a 375 degree oven, bake for 1 hour until golden. If the tomato/filling area has not turned golden, then turn on the oven broiler for 5 - 10 minutes, keeping an eye on the tart so that it does not burn on top.
- Allow to rest for 15 minutes.
- Slice into preferred size pieces. Do not serve with the parchment paper underneath!
- Garnish with fresh basil leaves.