Tomato Phyllo Tart


  • 11 small basil leaves
  • Freshly ground pepper, to taste
  • ½ teaspoon(s) kosher salt, or to taste
  • 1 large yellow tomato, cut into ¼-inch slices
  • 1 large red tomato, cut into ¼-inch slices
  • ¾ cup(s) crumbled feta cheese (about 4 ounces)
  • 2 tablespoon(s) prepared pesto
  • + 3 more ingredients
    • 1 tablespoon(s) plain dry breadcrumbs
    • ¼ cup(s) extra-virgin olive oil
    • 12 sheets phyllo dough

1. Preheat oven to 400°F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper an...

View full recipe at SpringPad


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