Description
Bursting with summer flavor!
Ingredients
- 24 Sheets 9×14-inch Phyllo Dough
- ¼ cups Extra Virgin Olive Oil
- 1 Tablespoon Plain Bread Crumbs
- 2 Tablespoons Pesto
- ¾ cups Crumbled Goat Cheese
- 2 whole Large Heirloom Tomatoes
- ½ teaspoons Sea Salt
- ½ teaspoons Freshly Ground Black Pepper, More Or Less To Taste
- ¼ cups Chopped Fresh Basil
Preparation
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Lay 2 sheets of phyllo dough across the parchment, overlapping slightly in the middle to form a large rectangle. Keep remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel to prevent them from drying out, which happens quickly.
Lightly brush or mist the surface of the phyllo sheet with oil. Sprinkle with ¼ teaspoon bread crumbs. Repeat with the remaining sheets of phyllo, bread crumbs, and olive oil. Brush or mist the final sheet of phyllo. Form a crust by folding about ¾ inch of each side toward the center.
Spread pesto evenly over the surface of the tart. Sprinkle about half the goat cheese. Arrange tomato slices over the pesto and goat cheese and then sprinkle with salt, pepper, and remaining cheese.
Bake until crust turns brown and crispy, about 30 minutes. Let cool in the pan on a wire rack about 5 minutes. Scatter basil leaves over the top of the tart and serve warm or at room temperature.
