Saturday, September 5, 2009
This is one of my favorite appetizers - a tomato tart. I wish I could say I used tomatoes from our garden but, while we have had a pretty successful year, there have never been enough of the little fellas to do a tart this size.
The base of the tart is several layers of phyllo, brushed with butter and sprinkled with parmesan. The top layer has very thinly sliced onions, mozzarella and then the paper-thin slices of tomatoes. A little salt, a little pepper and some fresh thyme and you are good to go! It bakes until the phyllo is crispy and emerges in all its succulent beauty.
I made this one for a potluck picnic and discovered it is much better just out of the oven, while it is still crisp. When it is packed up to travel, the crust becomes a little too moist. That didn't stop people from eating it - I made two and there were no leftovers!