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!
What is Phyllo Crust?
Filo or phyllo (Greek: φύλλο “leaf”) is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.
Filo-based pastries are made by layering many sheets of filo brushed with olive oil or butter; the pastry is then baked.
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.
Are Tomato Skins Bad for You?
Tomatoes are a big part of the famously healthy Mediterranean diet.
Eating tomato skin is good for health .
They have plenty of fiber and will help clean out a digestive system.
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.
Mozzarella Tomato Tart
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Mozzarella Tomato Tart
- 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
- 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.