Tomato Phyllo Tart

5 from 14 reviews


Units Scale
  • 12 phyllo sheets
  • 2 large tomatoes, sliced thin
  • 1/2 cup cherry tomatoes, halved
  • 1 medium sweet onion, sliced thin
  • 5 cloves garlic
  • 1/2 cup shredded Mozzarella
  • 1/3 cup grated Parmesan
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh basil, chopped (plus a few whole leaves reserved for garnish)


  • In a small saucepan, melt butter with olive oil and 2 cloves crushed garlic.  Set aside.
  • Preheat oven to 400 degrees F.
  • In a 16×12 in baking sheet, lay one sheet of phyllo down.  Brush with the melted butter and top with another layer of phyllo.  Repeat this process until all 12 sheets are used up.
  • Fold the edges of the tart over to create a crust.  Brush with any reserved butter.
  • Top with a layer of sliced tomatoes, then onions, 3 finely chopped garlic cloves, and chopped basil.  Sprinkle with salt, pepper, and oregano.  Finally, top with the shredded Mozzarella and grated cheese.
  • Bake for 25-30 minutes until golden and crispy depending on your oven range.   Remove and let cool slightly before serving.  Garnish with reserved basil leaves.  Serve and enjoy!

Keywords: tomato tart, phyllo dough, appetizer

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