Tomato Tart

  • Carefully unwrap phyllo leaves and cut into a size that will fit a tart pan or other open baking dish.
  • Melt 1/2 stick butter and with a pastry brush, lay a piece of phyllo in the pan and paint the surface with butter.
  • Sprinkle lightly with Parmesan cheese for 8 layers.
  • Fold in edges and brush into place with butter.
  • Top with a layer of fresh sliced mozzarella cheese, Mammoth basil leaves and tomatoes.
  • Season with salt and fresh ground pepper.
  • Bake in a preheated 375° oven for 45 minutes, until edges of the tart are golden and crisp.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

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