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Summer Phyllo Tomato Tart

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.
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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!