Tomato Tart With Fillo And Feta Cream Recipes

TOMATO FETA PHYLLO TART

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!

TOMATO & FETA PHYLLO TART

Steps:

• Preheat the oven to 400 °F, 200 °C.
• Make the filling: Combine all of the filling ingredients in a bowl and mix them together. Taste and adjust seasoning if desired.
• Assemble the tart:
• Line a half sheet pan with parchment paper.
• Layer the phyllo sheets on top of the parchment and drizzle melted butter between each sheet.
• Spread the filling on top of the final sheet of phyllo making sure to leave a border. About 1 and ½ inches.
• Top with the bell peppers.
• Combine the olive oil with some salt and mix together. Brush the peppers with the oil.
• Top with tomato slices and brush them with the oil.
• Sprinkle some dried oregano over the tomatoes.
• Fold the sides of the phyllo over to create a border.
• Brush with the remaining melted butter and sprinkle the border with some sesame seeds.
• Bake on the center rack of the oven for 45-50 minutes or until golden.
• Set aside to cool for 10 minutes and serve.

TERRIFIC TOMATO TART

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.