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
- Preheat oven to 390 degrees F. Grease rimmed cookie sheet with olive oil spray.
- Lay dough on cookie sheet and cut into 9 squares. Prick dough in close lines with a fork to prevent dough from rising excessively.
- Whisk olive oil, basil and red pepper flakes in a bowl. Add a dash of salt and pepper to taste.
- 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.
- 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.
- Bake for 15-20 minutes or until dough is golden and tomatoes begin to wrinkle.