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!
Servings: 6
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper.
- In a small bowl, combine melted butter and garlic.1/4 Cup Butter, 3 teaspoons Minced Garlic
- Arrange a sheet of phyllo dough on parchment.12 Sheets Phyllo Dough
- 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.1 Cup Shredded Mozzarella Cheese
- Layer tomato slices in 3 rows.3 Large Roma Tomatoes
- Sprinkle with feta cheese.1/4 Cup Crumbled 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.1/4 Cup Fresh Basil Leaves
Notes
store left overs in the refrigerator
Nutrition
Serving: 1g | Calories: 1841kcal | Carbohydrates: 300g | Protein: 46g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 2985mg | Potassium: 522mg | Fiber: 11g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 5mg | Calcium: 197mg | Iron: 18mg