One of my Dad’s favourite vegetables is a tomato. I am pretty sure he could eat them every single day for the rest of his life and never get sick of them. With all the different tomato varieties out there I can definitely see why he loves them so much. They can be sweet, tart, and tangy and even complement numerous dishes that would otherwise be rather boring. 

My parents grow multiple tomato plants and by the end of summer my mom is scrambling to use them up or find recipes that require tomatoes so they don’t go bad. She does can a lot and makes different salsas or even gives a lot away. Well, mom, a tomato tart is definitely something you’re going to want to try. It’s delicious and uses up tomatoes in the most wonderful way!

 

Ingredients 

  • One chunk of phyllo dough
  • 4-5 heirloom tomatoes or tomatoes of your choice
  • ½ pint of grape tomatoes
  • 1 once of goat cheese
  • ½ cup shredded mozza
  • Bunch of chopped basil
  • Olive oil
  • Salt and pepper

 

 If you make phyllo dough, then make it. If you bought it, then roll out a chunk of thawed dough to fit a parchment lined baking sheet. Cook as per directions, I believe I just tossed mine in a 400 degree oven for 10 minutes. Keep oven on. 

The dough will puff up, so if you have pie weights then you could use those. I just pushed mine down with a cloth. 

 

 

Slice tomatoes ¼ inch thick. Set aside. Top cooked dough with goat cheese and mozza and then arrange your tomatoes on top of the cheeses. Fill in the blanks with the small grape tomatoes and using a pastry brush, lightly coat tomatoes with olive oil and add salt and pepper. Cook for 15-20 min. 

Keep an eye on the dough because the tomato juice will go under the dough and potentially can burn it. Pull it out of the oven and top with chopped basil. Cut and serve.

 

 

I don’t think my dad is a huge fan of goat cheese per say, but I know he would absolutely love this tomato tart. I enjoyed every last morsal of this and I know J loved it as well as our company who came for dinner. The tomatoes sweeten up even more when they’re baked liked that and over a flaky crust of cheese you really can’t go wrong. I can’t wait to make this again!