Friday, May 07, 2010

Tomato & Chevre Phyllo Tart with Thyme


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.

18 comments:

irene said...

yum, this tart looks delicious!

Lydia (The Perfect Pantry) said...

As I was reading the recipe, I starting thinking of how to adapt to what I have on hand... puff pastry in the freezer, and some slow-roasted tomatoes from last summer, maybe mixed with cherry tomatoes from the market (we're still months away from good tomatoes here). I'm inspired!

Rose D. said...

Aaah...Now I know what I'm making for dinner!

Bellini Valli said...

I revel in the tasty tomatoes that are back at the farmers market. For now they are from the greenhouses but they are full of prmise of things to come. I will spend my first day at the farmers market tomorrow.

Sue said...

I love how easy it is and how gorgeous. The delicious juice from the tomatoes would be great on a little salad too.

Natalie said...

yum...if it tastes anything as good as it looks, it must be outstanding!!!

Rambling Tart said...

I like this VERY much, Aimee! So simple yet delicious and absolutely beautiful! :-) Well done!

Belgravia wife - sort of said...

HI ! I'm just looking around online while my children are still asleep - vaguely thinking about what to cook for lunch - ta da ! Both of your tarts - tomato & asparagus ! Thanks I'll be back ! x

Melissa said...

I'm jealous. It could be because you went to a rooftop party...or because of this beautiful tart! :) Happy Mothers Day!

greatest info said...

yummyyyy
thanks for the recipe
i'll try to make it

Kevin said...

Nice looking tomato tart!

Cookie baker Lynn said...

I was reading thinking that you didn't have time to make pizza dough, but you had time to make phyllo pastry. Whew, what a relief to read on that you'd used frozen phyllo dough.

This looks like the perfect way to use fresh, wonderful tomatoes. But would you be cross if I used basil instead because I love it so?

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