Summer Tomato Tart
Ingredients
5 Sheets Frozen Phyllo Dough (from 16 oz pkg), thawed
1/3 Cup Butter, melted
1/2 Cup (2 oz.) and 2 Tbsp. Pecorino Romano Cheese, freshly grated
8 oz. Mozzarella balls, small, fresh & halved
5 Plum tomatoes, sliced (1/4 inch)
1/3 Cup Fresh basil, thinly sliced, divided
Basalmic vinegar (optional)
Preparation
Prep: Preheat oven to 375.
Unfold phyllo dough; cover with a clean damp kitchen towel. Lightly brush 17x11-inch rimmed baking sheet with dome of the butter.
Put first phyllo dough sheet in the baking dish. Brush with butter and sprinkle with cheese. Add next layer and repeat process until all phyllo is used, adding butter and cheese inbetween each layer. Save 2 Tbsp. of the cheese.
Bake 12 - 14 minutes or until crust is golden brown and crispy. Cool completely. Wrap tightly until ready to use.
Arrange mozzarella cheese evenly over crust; top with tomatoes. Sprinkle with half the chopped basil and 2 Tbsp. Romano cheese.
Bake 5 - 7 minutes or until cheese is slightly melted and tomatoes are warm. Cool slightly; sprinkle with remaining basil. Sprinkle with basalmic vinegar if using. Cut into 40 pieces and serve.
