Terrific Tomato Tart
The recipe Terrific Tomato Tart can be made in roughly 35 minutes. This recipe makes 8 servings with 181 calories, 5g of protein, and 10g of fat each. For 81 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of phyllo dough, dry bread crumbs, tomato, and a handful of other ingredients are all it takes to make this recipe so delicious. 9 people were impressed by this recipe. It is brought to you by Taste of Home. It works well as a side dish. Overall, this recipe earns a solid spoonacular score of 41%. Terrific Tilapia, Terrific Sub Sandwich, and Terrific Truffles are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
5 to 6 fresh basil leaves, thinly sliced
2 tablespoons dry bread crumbs
3/4 cup crumbled feta cheese, divided
2 tablespoons olive oil
1/4 teaspoon pepper
2 tablespoons prepared pesto
12 sheets phyllo dough (14 inches x 9 inches)
1 medium tomato, cut into 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
Equipment:
baking paper
baking sheet
plastic wrap
wire rack
Cooking instruction summary:
Directions Place one sheet of phyllo dough on a baking sheet lined with parchment paper; brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, being careful to brush oil all the way to edges. Fold each side 3/4 in. toward center to form a rim. Spread with pesto and sprinkle with half of the feta cheese. Alternately arrange the red and yellow tomato slices over cheese. Sprinkle with pepper and remaining feta. Bake at 400° for 20-25 minutes or until crust is golden brown and crispy. Cool on a wire rack for 5 minutes. Remove parchment paper before cutting. Garnish with basil. Yield: 8 servings. Originally published as Terrific Tomato Tart in Light & TastyAugust/September 2006, p43 Nutritional Facts 1 piece equals 135 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 221 mg sodium, 13 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch. Print Add to Recipe Box Email a Friend
Step by step:
1. Place one sheet of phyllo dough on a baking sheet lined with parchment paper; brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, being careful to brush oil all the way to edges.
2. Fold each side 3/4 in. toward center to form a rim.
3. Spread with pesto and sprinkle with half of the feta cheese. Alternately arrange the red and yellow tomato slices over cheese. Sprinkle with pepper and remaining feta.
4. Bake at 400° for 20-25 minutes or until crust is golden brown and crispy. Cool on a wire rack for 5 minutes.
5. Remove parchment paper before cutting.
6. Garnish with basil.
Nutrition Information:
covered percent of daily need
