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Recipe: Tomato Olive Tart
Similar Categories: Tomato, Olive, Tart
5 plum tomatoes
20 oil cured black olives, pitted and chopped
1 tsp. olive oil
3 garlic cloves, finely minced or crushed
1 tsp. dried oregano
10 sheets phyllo
3 oz. crumbled feta cheese
non-stick cooking spray
1/4 cup chopped fresh basil (optional)
Thinly slice the tomatoes and place the slices on several layers of
paper towels; cover with more towels and blot gently. Let stand for
about 10 minutes to absorb excess water from tomatoes.
Combine the chopped olives, oil, garlic and oregano in a small bowl.
Preheat oven to 400 degrees F.
Spray a baking sheet with non-stick cooking spray. Lay one sheet of
phyllo across the baking sheet. Spray lightly with non-stick cooking
spray. Repeat with the remaining sheets of phyllo, spraying each
sheet lightly with the cooking spray. Roll the edges of the phyllo
in to make a rimmed edge.
Arrange the tomatoes across the top layer of phyllo. Sprinkle the
olive mixture on top of the tomatoes, spreading the mixture evenly
with a fork. Top with the crumbled feta cheese. Bake until the
edges are golden-brown, about 20-25 minutes. Remove from oven and
sprinkle with chopped basil if desired.
Cut the tart into 12 pieces, then cut each square diagonally into 2
triangles. Makes 12 servings.
20 oil cured black olives, pitted and chopped
1 tsp. olive oil
3 garlic cloves, finely minced or crushed
1 tsp. dried oregano
10 sheets phyllo
3 oz. crumbled feta cheese
non-stick cooking spray
1/4 cup chopped fresh basil (optional)
Thinly slice the tomatoes and place the slices on several layers of
paper towels; cover with more towels and blot gently. Let stand for
about 10 minutes to absorb excess water from tomatoes.
Combine the chopped olives, oil, garlic and oregano in a small bowl.
Preheat oven to 400 degrees F.
Spray a baking sheet with non-stick cooking spray. Lay one sheet of
phyllo across the baking sheet. Spray lightly with non-stick cooking
spray. Repeat with the remaining sheets of phyllo, spraying each
sheet lightly with the cooking spray. Roll the edges of the phyllo
in to make a rimmed edge.
Arrange the tomatoes across the top layer of phyllo. Sprinkle the
olive mixture on top of the tomatoes, spreading the mixture evenly
with a fork. Top with the crumbled feta cheese. Bake until the
edges are golden-brown, about 20-25 minutes. Remove from oven and
sprinkle with chopped basil if desired.
Cut the tart into 12 pieces, then cut each square diagonally into 2
triangles. Makes 12 servings.
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