Phyllo Dough-Remix Part I

Heirloom tomatoes crown flaky phyllo dough to present a savory brunch tart (it made its debut at Sunday brunch with some girlfriends). Quirky and misshapen, these tomatoes add visual variety to a doughy canvas. Perfect slices and placement are hard to achieve. The word ‘rustic’ invites imperfection. These tarts don’t have to look perfect- they’re just rustic. Use this word liberally in other areas of your life.

Roasted Heirloom Tomato Tart by Yours Truly


  • 1 sheet phyllo dough thawed at room temperature ( also known as puff pastry sheets)
  • variety of heirloom tomatoes or 3 roma tomatoes
  • 1/4 cup extra virgin olive oil + more for brushing
  • 1/4 tsp red pepper flakes
  • 1/4 tsp basil
  • salt and pepper


  1. Preheat oven to 390 degrees F. Grease rimmed cookie sheet with olive oil spray.
  2. Lay dough on cookie sheet and cut into 9 squares. Prick dough in close lines with a fork to prevent dough from rising excessively.
  3. Whisk olive oil, basil and red pepper flakes in a bowl. Add a dash of salt and pepper to taste.
  4. Slice tomatoes lengthwise and toss into olive oil mixture. Coat evenly. If using heirloom tomatoes, there will be a variety of shape, color and size to the slices.
  5. Lightly brush olive oil on pricked phyllo dough (too much oil will make the dough greasy and soggy). Layer tomatoes on top- do not overcrowd dough. Optional: for a golden brown dough, brush dough with beat 1 egg + 1 tbsp water instead of oil.
  6. Bake for 15-20 minutes or until dough is golden and tomatoes begin to wrinkle.

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