Heavenly Tomato Tart

This tart is a little bit of a fat bomb but you can counter that fact by eating it with a very big salad :D, right?

I rarely describe a recipe I’ve created as heavenly but this one fits that title. You have the light and crispy Phyllo dough mixed with the creamy white center. Then the tangy flavor of the basil and tomato hits your taste buds. So good! GO TO RECIPE >

  • Nichole

    Josh,

    I can’t believe nobody has commented on this recipe yet! I’ve been wanting to try this one since it came out, and never got around to it till last night. But, having never worked with phyllo before, I didn’t realize it needed to be thawed and mine most definitely was not thawed (maybe you’d want to make a note of that in the recipe for phyllo-newbs like me)! I started to panic, but remembered that I had some whole wheat pita bread, so I slathered a nice thick layer of the cream on the pitas, topped them with the tomatoes and basil, and let them bake in the oven for about 30-45 minutes. It turned out beautifully! A quick and easy (and DELICIOUS) supper. My husband even made me save the left over cream so he could dip crackers in it–so it was a definite winner! :)

    Thanks for another yummy meal!

  • Cindy

    This is amazing! Thank you for a great recipe. I didn’t have basil so I used Greek oregano, but not as much because it has a stronger taste. I used a whole block of tofu because it was easier than trying to remember to use the other half before it went bad. Therefore, I made two layers. Also I lost count of the phyllo sheets so I’m not sure if it was 12 + 12. I forgot to fold up the edges, which would have been good, and much prettier. Considering the tomato output in barely May, I foresee a summer of tomato tarts. Yum!!!