Mozzarella Tomato Tart
This Mozzarella Tomato Tart has a butter-garlic phyllo crust with mozzarella, tomatoes, feta, and basil. Makes a great appetizer or light meal for summer!
Nothing beats the fresh tomatoes of summer.
Nothing, perhaps, except a luscious, juicy phyllo tart featuring them!
I love flaky, buttery phyllo dough because the more layers you add, the more fabulous your crust. In this recipe, you’ll brush each layer of phyllo dough with a melted butter + garlic sauce which is just.everything.
Top the crust with mozzarella cheese and you basically have an amazing phyllo Crack Bread. You could literally just eat it as-is.
But today, we’re taking advantage of the glorious ripe summer tomatoes, sliced and arranged carefully on the bed of mozzarella. And just to put this thing RIGHT over the top, add a sprinkle of feta cheese.
Bake your Mozzarella Tomato Tart to flaky, golden perfection and garnish with fresh basil leaves.
It’s an easy, elegant appetizer perfect for summer entertaining, or make it the focal point of your next lunch or brunch. It’s gorgeous on the table and tastes so good.
It’s a Caprese-style cheesy garlic bread elevated to full-blown Tart status.
Mozarella Tomato Tart
- ¼ cup butter, melted
- 3 teaspoons minced garlic
- 12 sheets phyllo dough, thawed
- 1 cup shredded mozzarella cheese
- 3 large Roma tomatoes, thinly sliced
- ¼ cup crumbled feta cheese
- ¼ cup fresh basil leaves
- 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.