(I got this recipe from the newspaper while I was in Utah. It was so easy and so delicious!)
Editor's note: Served with a salad, this fresh simple tart makes a great vegetarian meal. You can use any size phyllo sheets and adjust the toppings accordingly. We used 14-by-18-inch sheets and rolled the rim making a 9-by-13-inch tart.
1/4 cup butter, melted
2 garlic cloves, crushed
8 phyllo sheets
1 cup shredded mozzarella
3 medium red and orange tomatoes, sliced (I used about 4 Roma)
4 ounces crumbled feta cheese
1/3 cup chopped fresh basil
1. Lightly grease a large baking sheet. Preheat oven to 375F.
2. Combine butter and garlic. Place 1 phyllo sheet on pan. Brush with butter mixture. Repeat with remaining phyllo sheets and butter mixture.
3. Sprinkle phyllo with mozzarella to within 2 1/2 inches of the edges, top with sliced tomatoes. Sprinkle with feta cheese adn basil. Roll phyllo edges to form rim. Bake 20 to 25 minutes, until phyllo is crisp and cheese is melted. Serves 6.
2 comments:
In Australia they love phyllo! Except they spell it Filo... but anyway, it is very easy and so versatile. I need to get some for my freezer. This looks great.
I got to eat this when Jamie made it in Utah. It was delicious!
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