This Summer Phyllo Tomato Tart takes advantage of in-season heirloom tomatoes and is a hit appetizer every time we serve it. The phyllo tart base is tried and true anytime of year, yielding a flaky, buttery crust with no soggy bottoms.
Why You’ll Love this Recipe:
A Summer Phyllo Tomato Tart is the kind of dish that feels effortless but looks impressive—perfect for warm-weather gatherings or a laid-back lunch. The crisp, golden layers of phyllo dough create a light, flaky crust that pairs beautifully with juicy, sun-ripened tomatoes. It’s a simple way to celebrate peak tomato season while letting their natural sweetness shine.
What makes this tart extra special is the contrast of textures and flavors: the buttery crunch of phyllo, the burst of fresh tomato, and whatever creamy cheese or herbs you layer underneath. It’s incredibly versatile—you can serve it warm or at room temp, cut it into squares for a party, or enjoy it with a salad for an easy dinner. It’s a recipe that delivers big summer flavor with minimal fuss.
If you want to make this and it’s not the summer, you’ll also love my winter version: Roasted Tomato & Caramelized Cheddar Tarts
Check out other seasonal tarts like this Sweet Potato & Goat Cheese Leek Tart, and this Apple and Caramelized Shallot Cheddar Tart.
Summer Phyllo Tomato Tart
Ingredients
- 2 Heirloom tomatoes
- Sea salt
- Pepper
- Red pepper flakes
- Extra Virgin Olive Oil
- 6 Sheets of Phyllo dough
- 6 tbsp Butter 2 for the shallots and 4 for the phyllo layers
- Balsamic glaze
- Fresh basil
- More thyme leaves for the crust
The cheese filling:
- 2 Shallots, thinly sliced
- A few sprigs of thyme, stems removed
- 1/4 Cup Softened or whipped cream cheese
- 1/3 Cup Grated Parmesan cheese
- 1 Egg yolk
Instructions
- Preheat oven to 400 and remove phyllo dough from freezer to thaw.
- Thinly slice shallots and add to a skillet with 2 tbsp butter, a pinch of salt and pepper. Cook stirring often on medium to low heat for about 15 min or until the shallots are cooked down and a deep brown.
- Add all filling ingredients to a bowl and mix to combine.
- Melt remaining butter and brush one sheet of phyllo dough. Add another sheet on top and repeat with remaining 5 layers, brushing with butter between each layer.
- Slice and season tomatoes with olive oil, salt and pepper. After a few minutes the tomatoes will remove some excess liquid, make sure to pat down before adding to the tart.
- Add filling to the middle and then layer the sliced tomatoes in a circular pattern. Cut the larger tomatoes into smaller pieces if needed. Crinkle the phyllo dough in on each side to create the crust. If the dough is flaking, add a little melted butter to those edges. Brush the top with more butter and sprinkle with more thyme leaves.
- Bake for about 30 min or until nicely golden brown. Drizzle the top with balsamic glaze, basil and flaky sea salt. Enjoy!
