Description
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.
Ingredients
1 box of phyllo dough
Olive oil (approx. 3/4 cup), for brushing
8 oz. goat cheese crumbles
Parchment paper
5–6 assorted heirloom tomatoes (various sizes & colors), thinly sliced
1 1/2 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 fresh basil leaves, chopped
2 Tbsp. chives, chopped (fresh or dried)
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C).
Line a large baking sheet with parchment paper.
Layer phyllo dough sheets on the paper, brushing each with olive oil.
After the 5th–6th layer, sprinkle half the goat cheese crumbles.
Continue layering and oiling. After the 10th–11th layer, add remaining goat cheese.
Finish layering the phyllo dough with oil.
In a mixing bowl, combine ricotta, mozzarella, parmesan, fontina, asiago, eggs, garlic, onion, basil, chives, salt, and pepper.
Spread the cheese mixture evenly on the phyllo, leaving a 1-inch border.
Arrange heirloom tomato slices on top. Sprinkle with extra chives.
Wrap foil around tart edges to prevent burning.
Bake for 1 hour. If topping isn’t golden, broil for 5–10 minutes, watching carefully.
Let rest 15 minutes before slicing.
Garnish with fresh basil and serve. Remove parchment paper before serving.
Notes
Use a mix of colorful heirloom tomatoes for best visual appeal.
The tart can be served warm or at room temperature.
For a crispier crust, use a perforated tart pan if available.
If you don’t have all the cheeses, substitute with whatever Italian cheeses you have on hand.
Leftovers keep well in the fridge for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer, Brunch, Main Dish
- Method: Baking
- Cuisine: Italian, Mediterranean
