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Terrific Tomato Tart

This recipe is fabulous! Fresh, colorful tomatoes, feta cheese and prepared pesto perfectly complement the crispy phyllo dough crust. —Diane Halferty of Corpus Christi, Texas
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 servings


  • 12 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons olive oil
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons prepared pesto
  • 3/4 cup crumbled feta cheese, divided
  • 1 medium tomato, cut into 1/4-inch slices
  • 1 large yellow tomato, cut into 1/4-inch slices
  • 1/4 teaspoon pepper
  • 5 to 6 fresh basil leaves, thinly sliced


  • Place 1 sheet of phyllo dough on a baking sheet lined with parchment; brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. (Keep remaining phyllo covered with 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 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 before cutting. Garnish with basil.
Nutrition Facts
1 piece: 135 calories, 7g fat (2g saturated fat), 7mg cholesterol, 221mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
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