As the summer’s bounty of great, fresh tomatoes slows down, you need to squeeze in as many great tomato recipes as you can before its back to canned tomatoes. This dish is a great summery dinner/starter when you have something akin to a pizza craving that’s a bit lighter and different from the norm. So rather than bothering with a full on pizza dough and tomato sauce, instead, give a Phyllo Tomato Goat Cheese Tart a try.

Instead of pizza dough, I used a base composed of several sheets of phyllo dough for something crisp and crunchy rather than doughy. Then, instead of a tomato sauce, I chose to enjoy those sweet, bite-sized campari tomatoes, sliced thin and layered all over the tart. Underneath it all is a mushroom duxelle, basil, thyme, and goat cheese crumbles, which all together, was light, fresh, and very tasty. The flavors blended quite nicely–you get the earthiness of the mushrooms, the sweet of the herbs

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Posted by mike on September 22nd, 2008 in Main course, Mediterranean

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