Feta and Tomato Phyllo Tart
This elegant appetizer features creamy whipped feta spread on a buttery flaky phyllo crust and topped with colorful heirloom tomatoes seasoned with olive oil, sea salt, oregano and fresh basil.
Servings: 6
Equipment
Ingredients
For the whipped feta:
- 8 oz block feta
- 1/3 cup plain Greek yogurt
- 3 garlic cloves minced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh basil chopped
- 1 tsp dried oregano
For the tart:
- 8-12 sheets phyllo thawed according to package instructions
- 1/4 cup extra virgin olive oil
- 1/4 cup butter melted
- 1-2 lbs heirloom tomatoes sliced into 1/4" thick rounds
- extra virgin olive oil for drizzling over the top
- sea salt & freshly cracked black pepper to taste
- 1 tsp dried oregano
- fresh basil leaves for garnish
Instructions
- Ensure phyllo dough is thawed according to package instructions. Heat oven to 400 F. Line a rimmed baking sheet with parchment paper.
- Melt butter in a medium bowl and mix in olive oil. Lay one sheet of phyllo dough on parchment paper and brush liberally all over with butter mixture. Top with another sheet of phyllo dough and brush with butter mixture. Repeat with the rest of the phyllo sheets (8-12 sheets total).
- Transfer to the middle rack of the oven and bake for about 20 minutes or until phyllo is golden brown and flaky.
- While phyllo cooks, add all ingredients for whipped feta to a food processor and pulse in 30 second intervals (scraping down the sides as needed) until combined and smooth. Set aside.
- Slice tomatoes into ¼ inch thick rounds. Place on a paper towel lined plate and sprinkle with salt to remove excess liquid. Pat them dry with another paper towel before adding to tart.
- Spread whipped feta evenly over the top of cooked phyllo, leaving a 1-inch border along the edges. Top with sliced tomatoes in an even layer.
- Drizzle with olive oil, sprinkle with sea salt, cracked black pepper, dried oregano and garnish with fresh basil leaves. Serve warm or room temp.
Notes
- To ensure phyllo is not dry and papery: spread each phyllo sheet with plenty of butter/olive oil mixture so that each layer is entirely covered with the mix (even if it seems like a lot). This is the best way to ensure buttery flaky layers of phyllo instead of dry.
- If you don’t have a food processor or blender you can use a fork to mash the whipped feta ingredients together as best you can.