Tomato Tart

For those tomato people, you know the ones, the ones who just love this time of year, when those ripe ones are coming off the vine. The sweet tangy garden fresh tomato.  I decided to try a tart. It is kinda like a pizza but the crust is either a puff pastry or a phyllo dough.. a very light start to show case all the ingredients.

I uses the cheese that I had at home, which were blue cheese ( I wanted a little bite, but feta would have been nice too)  The Parmesan in the jar I used to dust just a bit in between the phyllo layers to give it an airy texture.

Well let me get to that recipe.

Tomato Tart


Tomatoes (enough to thinly slice, for the entire tart) (the thinness guarantees not such a wet tart)

1/4 cup of blue cheese crumble ( I used these lightly)

1/4 cup of Parmesan cheese (the powdered kind in jar)(this is for in between the layers)

1/4 cup of shredded Parmesan cheese (this is for on top)

2 cups of thinly juilenned  spinach

1/2 small onion (cut juilenned also) )( thin so they cook well)

2 cloves of garlic ( thin, thin slices)

1 stick of butter (melted, to brush between the layers)

Pam spray


Garlic salt

Phyllo dough. ( I used one pkg from a two pkg box, 20 sheets)


1) Precut all the vegetables for the topping. Melt your butter and get a brush.

2) Put parchment paper on a sheet tray. Spray with pam spray.

3) Open phyllo dough and lay out on towel, keep a towel to cover it while you work with it, it is very thin so slowly pull it apart,

4) Lay down one layer of phyllo, brush with butter, ( I dabbed it and then lightly spread it.)

5) Sprinkle a little grate parm from the jar. ( this gives it lightness between the layers)

6) Do this until you are finished with the phyllo dough. ( some recipes called for less, but I liked the layers)

7) On the top, break up the crumble blue cheese and lightly sprinkle it out.  Next, put the thin onions on, the spinach, the garlic slivers, and then lay very carefully out the slices of the tomatoes. Making them real pretty, Then sprinkle with the real grated parm, and sprinkle with oregano.

8) Pop into  oven at 400 for 20 minutes, check it after 15 minutes to make sure it does not burn.

9) Remove from oven when nice and brown and let rest and cool at least 5 minutes. Then cut and enjoy.

It was really light and tasty. The tomatoes being fresh were a very summery taste. Made this as a starter for our meal, but it was very filling and we really didn't need much more. Salad would have been nice with it.

So now that I shared this, you gotta try and make it, just for a snack, just so you can taste summer in your mouth, before summer is gone. I am actually trying to figure out how I can freeze my tomatoes in slices to make it again, when it is cold outside.

This was just so yummy...
And really it was so very simple..
So get out there and enjoy your day.. come back any time.


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