Tomato Phyllo Tarts Recipes

TOMATO FETA PHYLLO TART

Tomato Feta Phyllo Tart image

This is my version of a recipe that I read in Cooking Light. I have a square foot garden and this was a great year for my Russian Krim heirloom tomatoes. This is a very large beefy tomato with smaller seed pockets. If you use a regular hot house tomato, slice and place them between a few sheets of paper towel to soak up some of the juice. Romas are a good option. Olives would also be a nice addition. Great with a side salad for a light summer supper or as an appetizer.

Provided by MacChef

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup part-skim mozzarella cheese, shredded
1 (5 ounce) container reduced-fat feta cheese, crumbled
1/3 cup parmesan cheese, grated
2 teaspoons dried oregano
1/4 teaspoon salt (optional)
1/2 teaspoon ground black pepper
15 sheets phyllo dough, frozen and thawed
olive oil flavored cooking spray
2 -3 tomatoes, sliced
2 green onions, thinly sliced
1/4 fresh basil, torn

Steps:

Combine first 6 ingredients in a bowl.
On a baking sheet, place 1 sheet of phyllo and spray with cooking spray. Keep others under damp paper towels as not to dry out. Repeat that process until you have 5 sheets coated with cooking spray and stacked on top of each other. Sprinkle first layer with one quarter of the cheese mixture.
Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture.
Repeat the dough process using remainder of the dough sheets, sprinkle with the half of the remaining cheese mixture. Top with tomatoes and onions leaving about a 1 inch border and sprinkle last of cheese mixture on the top. Bake at 375 degrees for 20 minutes.
Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!

Nutrition Facts : Calories 272.4, Fat 10.6, SaturatedFat 5.5, Cholesterol 29.1, Sodium 551.2, Carbohydrate 28.6, Fiber 1.7, Sugar 1.8, Protein 15.2

TOMATO TART WITH FILLO AND FETA CREAM RECIPE

Tomato Tart With Fillo and Feta Cream Recipe image

Recipe for a savory tart made with phyllo dough and filled with feta cream, tomatoes, and za'atar.

Provided by Anita Schecter

Categories Appetizer Brunch Lunch Side Dish

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

6 sheets fillo pastry
2 tablespoons unsalted butter, or olive oil
4 ounces feta cheese
1/4 cup cream cheese
1 to 2 tablespoons milk, as needed
1/2 teaspoon za'atar seasoning
1/4 teaspoon dried oregano
1 pound cherry tomatoes , halved or quartered
1 tablespoon chopped fresh parsley

Steps:

Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
Add the feta, cream cheese, za'atar, dried oregano, and 2 tablespoons of milk to a food processor . Puree until smooth, adding an additional tablespoon or 2 of milk if needed to get a creamy, spreadable texture. Note that the mixture will be quite salty but it will also provide the seasoning for the pastry and tomatoes.
On the prepared baking sheet, gently brush a layer of fillo pastry with the melted butter , top with another layer and repeat until all the layers are used.
Spread the feta cheese mixture over the top layer of fillo, leaving about a 1 1/2-inch border on all sides.
Spread the tomatoes on evenly over the feta mixture. Fold up the sides of the fillo to create a rectangular tart with an edge. Brush any exposed dough edges with some of the melted butter.
Bake until the pastry is a light golden brown, 35 to 45 minutes. Top with the parsley and serve.

Nutrition Facts : Calories 478 kcal, Carbohydrate 51 g, Cholesterol 64 mg, Fiber 3 g, Protein 12 g, SaturatedFat 14 g, Sodium 736 mg, Sugar 5 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g

TERRIFIC TOMATO TART

Terrific Tomato Tart image

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

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

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 : Calories 135 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 221mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

BACON & SUN-DRIED TOMATO PHYLLO TARTS

Bacon & Sun-Dried Tomato Phyllo Tarts image

Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.-Patricia Quinn, Omaha, Nebraska

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 45 tartlets.

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped green pepper (about 1 small)
3/4 cup chopped sweet red pepper (about 1 small)
1 garlic clove, minced
Dash dried oregano
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry
2 bacon strips, cooked and crumbled
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 cup crushed butter-flavored crackers
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.

Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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