Summer tomatoes and the creamy feta cheese spread make this savory phyllo tart the perfect lunch. Also great as an appetizer for your summer dinner party. Simple and delicious.
Watch the Video Tutorial
- tomatoes: grape, cherry, heirloom, Roma, or your favorites
- ricotta cheese (feel free to use goat cheese or cream cheese instead)
- feta cheese
- olive oil
- bell peppers
- oregano & mint
This tart is very versatile and you can add or substitute most of the ingredients. Add more veggies like zucchini slices, caramelized onions, or sauteed spinach. Olives and mushrooms work too. Basically, anything that you love on a pizza works in this recipe.
Can this tart be made ahead?
Yes. Assemble the tart a day ahead without the tomatoes and keep it refrigerated. Top it with the tomatoes right before you’re ready to bake it and enjoy it. If you’re bringing it to a party, you can bake the tart a few hours ahead of time then, warm it through in a preheated 350 °F oven for 5-10 minutes before serving.
What can be served with this tart?
If you’re serving the tomato tart as a main course, all you need is a salad and the meal is complete. Add some arugula leaves to the salad and a honey balsamic vinaigrette just like the one in my Roka salad.
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- For the Crust:
- • 8 sheets (#4) phyllo
- • 4 oz (226 g) salted butter, melted
- • Black sesame seeds
- For the Filling:
- • 8 oz (230 g) feta cheese, crumbled
- • 8 oz (230 g) ricotta cheese
- • 1-2 tablespoons finely chopped mint
- • 3-4 tablespoons olive oil
- • Shredded Gouda, Gruyere, or Mozzarella cheese
- • Black pepper, to taste
- The vegetables:
- • Bell pepper slices
- • Tomato slices
- • ¼ cup olive oil
- • Salt
- • Oregano
- Preheat the oven to 400 °F, 200 °C.
- Make the filling: Combine all of the filling ingredients in a bowl and mix them together. Taste and adjust seasoning if desired.
- Assemble the tart:
- Line a half sheet pan with parchment paper.
- Layer the phyllo sheets on top of the parchment and drizzle melted butter between each sheet.
- Spread the filling on top of the final sheet of phyllo making sure to leave a border. About 1 and ½ inches.
- Top with the bell peppers.
- Combine the olive oil with some salt and mix together. Brush the peppers with the oil.
- Top with tomato slices and brush them with the oil.
- Sprinkle some dried oregano over the tomatoes.
- Fold the sides of the phyllo over to create a border.
- Brush with the remaining melted butter and sprinkle the border with some sesame seeds.
- Bake on the center rack of the oven for 45-50 minutes or until golden.
- Set aside to cool for 10 minutes and serve.
Add your favorite pizza toppings to the tart. Zucchini slices, olives, caramelized onions, and mushrooms work well. Feel free to substitute some homemade pesto for the cheese spread.