TOMATO- PESTO AND FETA TART

prep time:: 10 min
total time:: 40 min

Makes 4 appetizer servings

I CREATED THIS LOW CALORIE TART THE OTHER NIGHT BECAUSE I HAD NOTHING ELSE IN THE FRIDGE OR FREEZER FOR DINNER. I HAD PHYLLO DOUGH IN THE FREEZER AND THESE OTHER ITEMS.OF COURSE I HAD RED WINE AND THAT WENT GREAT WITH THE TART. I PUT IT IN THIS SECTION SO THAT IT WOULD NOT GET LOST AMONG THE OTHER DISHES IN THE OTHER AREAS. IT MAKES A VERY IMPRESSIVE APPETIZER FOR COMPANY AND CAN BE A LIGHT DINNER WITH SALAD OR SOUP, AS I HAD IT.

ingredients

PACKAGE DEFROSTED PHYLLO DOUGH
2 LARGE RED RIPE TOMATOES
1 LARGE YELLOW TOMATO
PESTO (OR OLIVE TAPENADE)
CRUMBLED FETA (OR GOAT CHEESE)
FRESH BASIL
OLIVE OIL
SEA SALT AND PEPPER

directions

1
PREHEAT OVEN TO 400°
2
LIGHTLY GREASE A BAKING SHEET
3
CUT THE TOMATOES INTO THIN SLICES AND SEED THEM
4
CAREFULLY UNROLL AND LAY A FEW SHEETS OF PHYLLO DOUGH ON TOP OF EACH OTHER ON THE BAKING SHEET. BRUSH THE DOUGH LIGHTLY WITH OIL. SPREAD AS MUCH PESTO
5
AS YOU LIKE. SPRINKLE THE TART WITH FETA CHEESE THEN OVERLAP THE TOMATOES AND SPRINKLE WITH SEA SALT AND PEPPER.
6
SPRINKLE THE TOP OF THE TART WITH AS MUCH CHEESE AS YOU LIKE.
7
BAKE THE TART FOR 20-30 MINUTES.
8
LET THE TART COOL AND THEN SLIDE ONTO A LONG RECTANGULAR PLATTER. CUT INTO SLICES.TOP EACH SLICE WITH A BASIL LEAF.
9
NOTE: THE DOUBLE LAYER OF FETA IS GREAT FOR COMPANY BUT I OMITTED IT FOR US AND JUST USED A LITTLE ON TOP TO KEEP CALORIES DOWN. PITTED CALAMATA OLIVES WOULD BE TERIFFIC TO ADD.

notes

RED NEW POTATOES MAKE A GOOD BASE FOR A TART ADDING OTHER VEGETABLES SUCH AS ASPARAGUS WITH SAUTED SHALLOTS. MUSHROOMS AND ONIONS ARE A GREAT PAIRING FOR THIS TART AS WELL.I WOULD SAUTE THE MUSHROOMS AND ONIONS SEPERATELY BEFORE LAYING ONTO THE TART .

Source: LIsa bernstein