This Recipe is part of the Mid-Summer Feast Early Harvest Menu
Not only is this free-form phyllo tart colorful and tasty, it is also versatile. Cut it into small rectangles to serve as an appetizer with drinks, or place larger pieces atop a green salad as a first course. For the most dramatic effect, use a variety of not-too-big colored tomatoes; large tomatoes won’t fill the crust as nicely as small ones.
Ingredients
6 small to medium heirloom tomatoes
12 sheets frozen phyllo dough, defrosted
1/4 cup extra virgin olive oil
2 tablespoons freshly grated Parmesan
2 ounces rindless goat cheese, crumbled
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh herbs, such as a combination of basil, chives, and parsley
Directions
1. Position an oven rack in the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper.
2. Core and slice the tomatoes into 1⁄8- to 1⁄4-inch-thick rounds, discarding the end slices. (The tomatoes should be cut on the thin side so their juices can evaporate during baking before they have a chance to make the crust soggy.) Place the tomato rounds on paper towels. Cover with another layer of paper towels and let stand to drain excess juices while preparing the phyllo crust.
3. Place a phyllo sheet on the baking sheet. Brush the phyllo with olive oil. Top with the remaining phyllo sheets, brushing each with oil. Fold over the four sides of the phyllo stack to make a 3⁄4-inch-wide border. Sprinkle the area inside the border with the Parmesan. Top with the tomato slices, overlapping the slices as needed. Sprinkle with the goat cheese and season with salt and pepper to taste.
4. Bake until the phyllo is crisp and deep golden brown, about 20 minutes. Cool slightly or to room temperature. Sprinkle with the herbs, cut into rectangles, and serve.
Serves 6 as main dish or 12 as appetizer
Excerpted from Summer Gatherings by Rick Rodgers. Copyright © 2008 by Rick Rodgers. Excerpted by permission of HarperCollins. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now.
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