Crispy, flaky phyllo pastry crust brushed with garlic butter & sprinkles of cheesy bread crumbs, topped with the summer’s freshest heirloom tomatoes and basil.
Oh, y’all how I WISH my Mom was still here with me as she would never, EVER believe that yours truly made this AND (this is key) ate it (ON PURPOSE!). Don’t ask me how it happen, how I was such a chubby kid as I was the pickiest eater ever. My Mother was a saint to put up with my perpetual squinched-up nose of “I don’t like that! I’m not eating that!”
And it didn’t matter whether I tried it or not. If you expected me to eat a tomato you were crazy. Now, not only do I eat them, but I grow them. Mom – I’m sorry I was that brat that lived on only pb&j, mac ‘n cheese, and fish sticks. But look at me now! Being all grown up eating ‘maters! lol
Grab Your Ingredients!
These ingredients are things either you already have on hand or can quickly grab at your local market. For the heirloom tomatoes see if you can get them at a local farmer’s market as I find those are always the best!
- Phyllo Pastry – if you can’t find this, you can use puff pastry sheets (just one is needed or enough that’ll line the pan)
- Heirloom tomatoes – you want to salt these and let them rest to pull out the excess liquid
- Garlic Butter
- Cheese – I went with both grated parmesan and shredded mozzarella
- Panko – I liked adding that crispy little bites in between the layers
- Herbs – nothing like garden fresh oregano and basil
Chef’s Tip About Salting Tomatoes
Anytime I use fresh tomatoes in a pie or tart like this, I salt them (similar to how you salt cucumbers or zucchini). Simply slice, place them on a baking pan with a cooling rack and sprinkle with a good coating of salt. The salt helps to draw out the excess liquid that, if you placed them on the dough without salting them, they would make the crust soggy. And let’s face it, no one likes a soggy bottom. haha
Layer, Brush, Sprinkle and repeat…
- To a buttered quarter sheet pan, lay down 2 sheets of phyllo dough. If it’s not big enough, add 2 more sheets so the bottom and sides are covered with phyllo dough.
- Brush the dough and edges of the phyllo dough with garlic butter. You don’t have to saturate it as it will all bake through.
- Sprinkle with a bit of parmesan cheese, panko, and a few oregano leaves.
- Repeat until all of the phyllo sheets are used up.
Cover the Phyllo Sheets!
The most important thing with this recipe (aside from salting the tomatoes) is to cover the phyllo sheets that are not being used. If you let them dry up, they will just crumble when you try to add them to the tart.
- Once all the sheets are used up, add the mozzarella cheese.
- Use a paper towel and wipe the tops of the tomatoes from the salt and excess liquid. Place them on top of the tart in a single layer
- Sprinkle the pepper over top and drizzle any remaining garlic butter (no more than 1 Tablespoon though) and parmesan cheese.
- Bake until the tart is golden brown and crispy.
Golden Brown and OH-SO-DELICIOUS!
This tart is something I make weekly when heirloom tomatoes are in season. They are great as a snack, brunch dish, or anytime meal.
Let it cool for a few and then slice, and serve.
Storing & Reheating Instructions
Store any leftovers, once the pan is cool, covered, and in the fridge.
To reheat, place on a parchment or foil-lined pan in a preheated 350F oven. Reheat for 8-10 minutes or until the bottom is crispy and the sides are crisp.
Recipe Substitutions and Additions
- Veggies – You can use any tomato in this recipe. I’ve also added shallots and zucchini. Make sure you salt the zucchini as well to remove the liquid.
- Cheese – Feta, Goat Cheese, or Ricotta works well. Once it’s baked you can add burrata
- Nuts – Add chopped pistachios, walnuts, or pignoli nuts
- 18 sheets of Phyllo Pastry
- 1/4 cup melted butter
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1–2 large heirloom tomatoes, sliced into 1/4” slices
- 2 tsp sea salt
- 1/2 tsp black pepper
- 1/3 cup grated parmesan
- 1/2 cup freshly shredded mozzarella
- 3–4 Tbl panko bread crumbs
- 2 tsp fresh oregano leaves
- 5–6 fresh basil leaves
- Preheat the oven to 375F. Butter quarter sheet pan (or you can use a jelly roll pan); set aside
- While the oven is heating up, place the tomatoes on a rimmed baking pan with a cooling rack inside. Sprinkle the salt over top the flesh and allow it to set for 20-30 minutes.
- Whisk together the butter, garlic, and onion powder; set aside. Lay down 2 sheets on the bottom and up the sides of the sheet pan. *Make sure you cover the unused sheet so they do not dry out.
- Using a pastry brush, dip the brush into the garlic butter and gently brush/dab the garlic butter mixture on the sheet and up the sides. Sprinkle on a little of the parmesan, panko, and a few oregano leaves. Repeat this until all of the phyllo sheets are used up.
- Sprinkle the mozzarella cheese over top. Pat the tomatoes with a paper towel. This will help absorb the excess liquid and the salt. Place the tomatoes over the cheese. Sprinkle pepper over top and drizzle any remaining garlic butter (no more than 1 Tablespoon though) and parmesan cheese.
- Bake for 20-25 minutes or until the crust is golden brown and crispy. Remove from the oven, add the basil leaves (chopped or whole), and allow to cool for a few minutes before slicing.
Keywords: Cheesy Heirloom Tomato Garlic Butter Tart, phyllo pastry tart, heirloom tomato tart phyllo, phyllo pastry tart, heirloom tomato tart, tomato tart