I love how this tart balances the creamy richness of cheese with the brightness of tomatoes. The phyllo dough gives it a delicate crunch, and the mix of cheeses—ricotta, mozzarella, fontina, parmigiana, asiago, and tangy goat cheese—melts into a flavorful, savory filling. It’s both light and satisfying, and visually stunning thanks to the colorful heirloom tomatoes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box of phyllo dough
Approximately 3/4 cup olive oil, for brushing phyllo layers
8 oz. goat cheese crumbles
Parchment paper
5–6 assorted heirloom tomatoes, sliced thin
1½ cups ricotta cheese
2 large eggs
1 cup mozzarella cheese, grated
1/3 cup parmigiana cheese, grated
1/3 cup fontina cheese, grated
1/4 cup asiago cheese, grated
2 cloves garlic, minced
1/4 cup onion, diced
8 leaves fresh basil, chopped
2 tbsp chives, chopped (fresh or dried)
Salt and pepper to taste
Directions
I start by preheating the oven to 375°F and lining a large baking sheet with parchment paper.
Then I begin layering the phyllo dough one sheet at a time, brushing each with olive oil.
Around the 5th or 6th layer, I sprinkle half of the goat cheese crumbles.
I continue layering and brushing until around the 10th or 11th layer, then I add the remaining goat cheese.
Once I’ve layered and oiled the rest of the phyllo sheets, I mix the ricotta, eggs, grated cheeses, garlic, onion, basil, chives, salt, and pepper in a bowl.
I spread this cheese mixture over the phyllo, leaving about an inch around the edges.
Next, I arrange the tomato slices randomly over the cheese filling and sprinkle with extra chives.
To keep the edges from burning, I wrap them with foil.
I bake the tart for about 1 hour. If the center isn’t golden, I turn on the broiler for 5–10 minutes, watching carefully.
After baking, I let the tart rest for 15 minutes before slicing.
I make sure to remove the parchment paper before serving and top with fresh basil leaves.
Servings and timing
This tart makes 12 servings and takes about 1 hour and 30 minutes total—1 hour of baking time, plus around 30 minutes for layering, mixing, and resting. It’s great for feeding a crowd.
Variations
I sometimes swap out the fontina or asiago for sharp cheddar or gruyère.
For a spicier version, I add a pinch of crushed red pepper to the cheese mix.
If I don’t have heirloom tomatoes, I use cherry tomatoes or vine-ripened ones sliced thin.
To make it more herbaceous, I add a sprinkle of fresh oregano or thyme.
For a gluten-free option, I use gluten-free phyllo dough if available.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place slices on a baking sheet in a 350°F oven for 10–15 minutes until warmed through. I avoid microwaving because it softens the crispy crust.
FAQs
How do I prevent the phyllo crust from getting soggy?
I make sure to brush each layer with olive oil and avoid overloading the cheese mixture near the edges. Baking it fully and letting it rest helps it stay crisp.
Can I make this tart ahead of time?
Yes, I like assembling it a few hours ahead and baking it right before serving. I don’t recommend baking it a day early since the crust may lose its crispness.
Can I freeze this tart?
I don’t usually recommend freezing this tart because the tomatoes can release water when thawed. It’s best fresh or stored short-term in the fridge.
What’s the best way to slice the tart?
I let it cool for at least 15 minutes after baking. This helps the cheese set, making it easier to slice cleanly.
Can I use puff pastry instead of phyllo?
Yes, puff pastry will work, though it gives a thicker, more buttery crust. I reduce the baking time slightly and keep an eye on it so it doesn’t burn.
Conclusion
This Heirloom Tomato and Italian Cheese Tart is one of my favorite recipes to share. It’s packed with flavor, has a beautiful presentation, and works perfectly as an appetizer or main dish. Whether I’m serving it at a party or just making it for myself, it always brings a touch of elegance to the table.
This heirloom tomato and Italian cheese tart is perfect for summer picnics or elegant dinners. Creamy goat cheese and a crispy phyllo crust make it irresistible.
