Hi there! It has been a while! I’m back with a new magazine recipe that I found to be equally easy and yummy. It is a fantastic way to use the last of your summer tomatoes. This recipe is from Food & Wine magazine and is featured on the cover of the August issue. If you click HERE you will find a printable recipe that will include a list of ingredients and amounts.
This is a quick and easy recipe that requires very few ingredients. Olive oil, thawed phyllo dough, breadcrumbs, cream cheese , mayonnaise, and tomatoes. Salt, pepper and Basil leaves for garnish.
Begin by preheating the oven to 375 degrees. Brush a large baking sheet with olive oil. Remember that when working with phyllo dough you have to be sure to keep the sheets from drying out while you assemble your dish. Easiest way is to keep it covered with damp paper towels.
Lay 1 sheet of the phyllo dough on the baking sheet and brush it with olive oil and sprinkle all over with breadcrumbs. Repeat the layering, using 8-9 sheets of dough.
Bake the crust for about 25 minutes, until golden and crisp. Let cool completely. Whisk together cream cheese and mayonnaise until smooth. Spread the mixture in the center of the tart, leaving a border all around.
Arrange the tomato slices on top and sprinkle with salt and pepper. Garnish with torn basil leaves. Cut into squares and serve.
This is quick and easy, yet refreshing and filling. Perfect for a warm August evening meal on the patio. A slightly chilled Beaujolais-Villages wine added the finishing touch to my late summer casual dinner.
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