Get ready for Canada Day. Here is your bold red party feature for your feast.
The Tomato and Cheese tart is so versatile. Because of its sophisticated presentation, it is well suited for entertaining. You can divide it into 4 pieces as a starter portion or cut it into 8 to serve as appetizers. I have prepared it for brunch, lunch, dinner and parties.
Although the original recipe called for two tomatoes, thinly sliced, I felt that there was too much juice coming from the fresh tomatoes, making the finished product not as crisp as I would like. So I now use my oven-roasted tomatoes which I have in abundance in the freezer.
This tart is very forgiving on many of the ingredients. I have done different variations depending on what I had on hand.
The original recipe called for 2 tablespoons of freshly chopped oregano. Today I used the green parts of my spring onions. I have also used basil before and even dollops of basil pesto.
I do like using mozzarella as my base cheese but for my second cheese, if I don't have fontina, I have used Jarlsberg. A few drops of chèvre goat cheese would taste great too. You could also consider a sprinkle of parmesan on top to finish.
After you've made your first one, you will be brimming with ideas on how to make it your own.
TOMATO AND CHEESE TART
Adapted from a recipe by Elizabeth Baird called Easy Cheesy Tomato Tart
3 sheets phyllo pastry
2 tablespoons butter, melted
2 teaspoons Dijon mustard
2 1/2 ounces (90 gr) mozzarella cheese, thinly sliced
2 ounces (70 gr) fontina cheese, shredded
12 to 14 pieces of oven-roasted tomatoes
1 or 2 cloves garlic, minced
2 tablespoons chopped green onions, greens only
1 to 2 tablespoons extra virgin oil oil
salt and pepper
Preheat oven to 375°F.
Cut each sheet of phyllo in half crosswise, creating six pieces of phyllo pastry in total. Brush two sheets with melted butter and place loosely on top of each other and then into a 14-inch x 4-inch tart pan with a removable bottom. Make sure the two sheets are not exactly aligned. Spread 1 teaspoon of Dijon mustard on the top sheet in the pan. Brush another two sheets with melted butter and place loosely into the tart pan. overlapping. Try to create a ruffled effect with the edges. Again spread 1 teaspoon of Dijon mustard on the top phyllo sheet. Brush the remaining two sheets and layer into the tart pan, continuing the ruffled effect with the edges.
Cover with layer of mozzarella and most of the fontina cheese. Arrange tomato pieces on top, placing them close together. Sprinkle with the remaining fontina cheese as a garnish. Sprinkle with garlic, green onions and olive oil. Season with salt and pepper to taste.
Place the tart pan on baking sheet and bake in 375°F oven for 30 minutes or until phyllo is golden.