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Rustic Tomato Cheese Tart

My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! —Moji Dabney, Egg Harbor Township, New Jersey
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    12 servings

Ingredients

  • 7 sheets phyllo dough (14 inches x 9 inches)
  • 1/3 cup olive oil
  • 7 tablespoons crumbled goat cheese
  • 1 cup thinly sliced sweet onion
  • 1 cup shredded fontina cheese
  • 4 plum tomatoes, thinly sliced
  • 2 tablespoons minced chives
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges.
  • Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling.
  • Bake until crust is golden brown, 30-35 minutes.
Nutrition Facts
1 piece: 134 calories, 10g fat (3g saturated fat), 16mg cholesterol, 174mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein.
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Reviews

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Average Rating:
  • annrms
    Oct 4, 2020

    Delicious! I used a regular pie crust because I had that on hand, but made the filling as directed.

  • Mary
    Nov 27, 2016

    I made this today; it was a hit. I find phyllo intimidating but it worked ok. The 7 sheets of phyllo are EACH brushed with oil and sprinkled with feta. [in response to an earlier question] When I tried to "bring the edges of tart over filling", the edges didn't want to stay upright, so I rolled up foil and wrapped it around the edge to create a support for the edge. It worked great. Once baked, I removed the foil support, transferred the tart on parchment paper to a serving platter, and trimmed the parchment paper. Everyone loved it.

  • lainey111
    Jul 2, 2016

    Made this for a luncheon. Everyone loved it. Looking to make it again soon.

  • cindysunflower
    Dec 26, 2015

    I made this for a summer luncheon using garden tomatoes. Besides tasting great, it is beautiful. Everyone loved it. I was gobbled up!

  • dardar2002
    Jul 26, 2014

    Made it for my women's club lunchen , they loved it..........and so did I!

  • Niebie
    Jul 23, 2014

    I added 1 clove of garlic-minced, used big boy tomatoes- sliced, mozzarella cheese & cream cheese. Absolutely yummy. My favorite new recipe.

  • JCV4
    Jul 11, 2014

    This is an excellent recipe - I LOVE it! You can add meat or any other kind of veggies on this, too, to make it your own. Thank you!

  • Ecegan
    Nov 9, 2013

    Easy and delicious

  • amy2_20038
    Oct 19, 2013

    I made it like the recipe.....You cannot change perfection, and this is perfection!!!!!!!

  • nekowaif
    Sep 15, 2013

    Very good! I used a store bought shredded Italian cheese blend instead of fontina, and cream cheese instead of goat cheese. The phyllo part was a little labor intensive, but worth the trouble. Mine was ready after just 20 mins.