Summer Tomato Tart
Sprinkling Romano cheese between the phyllo layers of this tart adds a rich, pleasant saltiness. You can bake the crust and slice the tomatoes and cheese ahead of time, but don’t assemble the tart until just before serving to prevent the crust from getting soggy.
10 (18x14-inch) sheets frozen phyllo dough (from 16-oz. pkg.), thawed
1/3 cup butter, melted
1/2 cup (2 oz.) freshly grated Pecorino Romano cheese
8 oz. small fresh mozzarella balls, halved*
5 plum tomatoes, sliced (1/4 inch)
1/3 cup thinly sliced fresh basil, divided
2 tablespoons freshly grated Pecorino Romano cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 Heat oven to 375°F. Unfold phyllo dough; cover with clean kitchen towel. Lightly brush 17x11-inch rimmed baking sheet with some of the butter. Place 1 sheet phyllo on baking sheet. Brush with butter; sprinkle with some of the Romano cheese. Repeat layers until all phyllo is used, brushing each with butter and sprinkling with cheese.
2 Bake 12 to 14 minutes or until crust is golden brown and crispy. Cool completely. Wrap tightly until ready to use.
3 Arrange mozzarella cheese evenly over crust; top with tomatoes. Sprinkle with half of the basil, 2 tablespoons Romano cheese, salt and pepper.
4 Bake 5 to 7 minutes or until cheese is slightly melted and tomatoes are warm. Cool slightly; sprinkle with remaining basil. Cut into 40 pieces.
PER PIECE: 55 calories, 3 g total fat (2 g saturated fat), 2.5 g protein, 4 g carbohydrate, 10 mg cholesterol, 115 mg sodium, 0 g fiber
Tip *Fresh mozzarella is made in different sizes. Look for balls about 3/4 inch in diameter or the size of a cherry. Cubed mozzarella also can be used.