Source: Cheryl Searls. Madison, WI September 2000
Makes 4 servings.
Preparation time: 30 minutes
Tips: Great with freshly picked garden goods.
August Tomato Tart
Ingredients
Preparation
5 12x17 inch sheets thawed phyllo pastry
4 to 6 tablespoons softened butter
1 tablespoon olive oil
1 red onion, thinly sliced
3 tablespoons garlic cloves, thinly sliced
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried
2 large ripe tomatoes, slice in 7 or 8 even slices
4 ounces feta cheese, crumbled
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
salt and pepper, to taste
1. Saute onion and garlic slowly in olive oil until onion is golden and soft, about 8 minutes. Add the rosemary towards the end of cooking time. Salt and pepper lightly.
2. Lightly butter a 10-inch pie pan. Brush a phyllo sheet with softened butter and center the sheet in the pie pan, letting the corners drape over the sides. Repeat with a second sheet, placing the corners at different points of the compass from the first. Repeat with three more sheets.
3. Spread the onion mixture evenly on the dough. Top with the tomatoes, arranging them in an overlapping circle. Salt and pepper the tomatoes lightly.
4. Sprinkle the feta, basil and mint.
5. Loosely bring up the overhanging phyllo to enclose and cover the filling completely. Brush the top of the tart with melted butter.
6. Place on a baking sheet and bake at 350 F degrees until crisp and golden, about 45 minutes.
7. Remove from oven, cover with a damp cloth, and let cool for 10 minutes. Remove the cloth and cool until warm on a wire rack
Serves 4 as a first course or snack.
NOTES : Cheryl uses a 7"x 11" pan and 9"x13" sheets of phyllo. After the filling is added, she brings the ends of the dough up and adds another 2-3 buttered sheets of phyllo on top as a crust, brushing the top with melted butter.
