It sounds fancy, but honestly, this tart is easy to make. I put it together on an afternoon when I was didn't have a minute to spare to make pizza or tart dough, and was headed to a rooftop party with a few friends.
The base is phyllo pastry, which requires a delicate hand, but is well worth the care.
And tomatoes and thyme? I think their even better suited than tomatoes and basil.
Ah, the return of tasty tomatoes bring so many options for lunch. Hope you enjoy this one.
Oh, and please, don't call it pizza.
Tomato & Chevre Phyllo Tart with Thyme
About 8 sheets of phyllo, defrosted if frozen
1/3 cup butter, melted and cooled (you could also use olive oil)
3 medium tomatoes
1 clove garlic, chopped
several springs fresh thyme (or fresh herb of your choice)
3/4 cup fresh goats cheese,(chevre) crumbled
2 Tablespoons olive oil
salt and pepper
Slice tomatoes thinly and toss in a bowl with chopped garlic, thyme leaves, and olive oil. Set aside and allow to marinade while you prepare your pastry.
Preheat oven to 400F.
Lay a sheet of phyllo on a baking tray and brush with melted butter. Cover with another sheet of phyllo and brush again with butter. Repeat until you have about 8-10 layers. Don't sweat it if the phyllo tears, just patch it up with butter.
Roll up the sides slightly until you have a small rim all around. Crumble goats cheese all over tart base.
Drain any liquid from marinating tomatoes and lay them in a thin layer over the chevre. Sprinkle extra thyme over, if desired. Season with salt and pepper.
Bake until crust is brown, about 20-25 minutes. Cut into wedges and serve.
Note: If you love tarts such as this one, then you may want to try my Asparagus & Gruyere Tart.
It's perfect for spring.