- 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.
2231.1 g732.6 mg9.5 g26.8 g7.4 g18.9 mg