Mozzarella Tomato Tart

By vealam

Ingredients

• 1/4 cup butter, melted
• 3 teaspoons minced garlic
• 12 sheets phyllo dough, thawed
• 1 cup shredded mozzarella cheese
• 3 large Roma tomatoes, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh basil leaves

Details

Servings 4
Adapted from ohsweetbasil.com

Preparation

Step 1

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine melted butter and garlic. Arrange a sheet of phyllo dough on parchment.
Brush phyllo completely with butter-garlic sauce. Top with another layer of phyllo and brush with sauce. Repeat with all remaining phyllo sheets and butter-garlic sauce.
Sprinkle mozzarella cheese on top of the dough, leaving a 2-inch border. Layer tomato slices in 3 rows.
Sprinkle with feta cheese. Using a spatula or flat turner, fold border up and over the tart to form crust.
Bake for 20 to 25 minutes, until crust is lightly golden brown and fragrant. Garnish with fresh basil leaves and serve, cutting tart into wedges or squares.