Ingredients
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)
Instructions
- In a small saucepan, melt butter with olive oil and 2 cloves crushed garlic. Set aside.
- Preheat oven to 400 degrees F.
- In a 16x12 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!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
