Phyllo Tomato Goat Cheese Tart

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 and tomatoes, light acid, a tang from goat cheese, and a great flaky, buttery flavor from the phyllo crust. Plus, if you arrange the tomatoes right, this can look pretty darn good. ;-)

This is also my entry in Savory Pies, an event being hosted by Ivy at Kopiaste. Being very much a lover of pies sweet and savory, I can’t wait to see what delicious creations will be inspired by this event.

  • ~1/2 lb phyllo dough, partial overlap (for a bigger square) layered
  • ~3 tbsp butter
  • “duxelle”
    • 1 tbsp butter
    • bit of olive oil
    • dash of salt
    • 8 oz button mushroom
    • 1 shallot
    • pale parts of 1 leek
    • 6 cloves garlic
    • splash of white wine to deglaze after sautéeing
  • ~1 lb campari tomato
  • handful of basil (chiffonade it)
  • few thyme leaves
  • ~6 oz goat cheese
  • salt
  • pepper

Begin by preparing something akin to a duxelle. Finely mince the shallot, garlic, pale parts of the leek, and mushroom.

Sauté the shallot and leek in some olive oil and a knob of butter for 2 minutes, add in the garlic for 1 minute, and finally the mushrooms with a bit of salt. Continue to sauté for 10-15 minutes until the mushrooms just begin to carmellize. Deglaze with a bit of wine and cook until all liquid is absorbed. Set this aside.

With the duxelle prepared, the tart will need a base, so prepare the phyllo dough. This is just like any other phyllo-based dish. Line a baking sheet with parchment paper and lay down a piece of phyllo dough. Depending on the size of your phyllo dough (I used store-bought, so they’re kind of smallish), you might want to use two sheets side-by-side (with a little bit of overlap, with some melted butter brushed so they stick, of course!). Layer this as you usually would–brush with melted, clarified butter, lay down a sheet, and repeat this for 4-8 layers (whatever thickness suits you).

And now, simply lay out the toppings. Begin by spreading the duxelle evenly over very nearly the entire thing (leaving a small edge for “crust”). Then, toss on some chopped thyme leaves and chiffonades of basil followed by crumbles of goat cheese.

And then, the laborious part, make evenly sized, thin slices of the campari tomatoes and lay them all out in some regular pattern with a little bit of overlap.

With the entire tart topped, bake this at 400°F for 20 min.

Enjoy!

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31 Responses to “Phyllo Tomato Goat Cheese Tart”

  1. Deeba Says:

    Oh this is gorgeous Mike. Love love love all the ingredients & flavours! It’s beautiful!

  2. clumbsycookie Says:

    So so beautiful! Makes a very elegant dish!

  3. Ivy Says:

    This looks so delicious Mike all my favourite ingredients in it. This is perfect for my Savory Pies event. If you like, you can submit it to the event and just place a link to your post.
    http://kopiaste.org/2008/08/food-event-savory-pies/

  4. joanne at frutto della passione Says:

    Looks great and kid friendly too, well at least my kid anyway. Unfortunately our tomato season is already over and the stragglers aren’t very tasty so I’ll have to wait to try this one.

  5. Aparna Says:

    This is really good, Mike.
    Mushrooms are not my favourite, but I can think of other vegetarian options. Love this tart.

  6. nina Says:

    I love working with phyllo and this a lovely idea. Rustic yet elegant!

  7. ruhama Says:

    This immediately made me start salivating, and that doesn’t usually happen.

    I will have to find an occassion to make and share this with some friends so as to impress them! ;)

  8. noble pig Says:

    Wow, I have done exactly this dish but not with shallots, I love that idea!

  9. Peter Says:

    Very creative and most appetizing. More than just your average finger food here!

  10. pam Says:

    I keep seeing these savory tarts popping up in magazines and on the net. I really like the addition of the mushrooms in yours.

  11. Susan at Sticky,Gooey,Creamy,Chewy Says:

    Oh boy! You and I must have some psychic connection. I just made a tomato and goat cheese tart this weekend. I must say, yours looks a lot prettier than mine. Beautiful job!

  12. heather Says:

    i looove the combination of tomato and goat cheese. that picture of the tomatoes is lovely!

  13. Marie Says:

    Picture perfect Mike! Tomatoes and goat cheese are a beautiful thing!

  14. Lisa Says:

    Some of my very favorite flavors are here combined. Heavenly!

  15. kittie Says:

    A beautiful, summery, upsidedown pizza!

    I love the flavours you’ve put together here :)

  16. grace Says:

    this is a gorgeous, elegant goodbye-summer dish. your labor was well worth it!

  17. Sandie Says:

    Ok, Mike, I want to know: where did you ever find such delicious looking tomatoes in Florida? Not an easy task, my friend! This tart is definitely something I would make, intend to share with guests, and probably gobble up before anyone arrived. ;-0

  18. Nicisme Says:

    Love that so much – and the photo of the almost finished tart is brilliant!

  19. Meeta Says:

    how wonderfully refreshing. the light flaky phyllo with the sweet tomatoes and flavorful cheese. perfect. I love it!

  20. Y Says:

    Love this tart! I made something similar before, but individual portions. Filo pastry is a great little thing to have around.

  21. Lydia (The Perfect Pantry) Says:

    Mike, that’s a thing of beauty. I love the use of phyllo as a crust.

  22. RecipeGirl Says:

    Wow, the duxelle addition sounds amazing. Mushrooms with a tomato tart, AND goat cheese… this could be dinner for me!

  23. Jan Says:

    I would LOVE that – all those nice tomatoes and mushrooms and goats cheese too! It looks lovely Mike.

  24. Divya Says:

    That looks so cute, and the phyllo sheets are a great idea in place of regular crust.
    But since the sheets are so thin (despite being stacked)… won’t the tomato juices soak into the phyllo?

  25. Ning Says:

    I love the combination of goat cheese and tomatoes. Nothing goes wrong with tomatoes and cheese! :)

  26. Alexa Says:

    Another wonderful offering… It looks so tasty.
    Mike, I have left you an award on my site to thank you for the inspiration I get every time I stop by your blog.

  27. Hélène Says:

    I love coming to your site to find all of these refreshing ideas like this one about using filo for the base.

  28. Kevin Says:

    This tomato tart sounds great! I like the use of the mushrooms.

  29. ziegen Says:

    I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.

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