"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

"Candied" Tomato Tart Recipe

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This recipe for "Candied" Tomato Tart, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Hurlbert
Added: Thursday, March 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 sheets phyllo dough
1/4 c. olive oil
24 "candied" tomato halves (recipe for these is also in this book)

Directions:
Directions:
Preheat the oven to 350 degrees. Thaw the phyllo dough.
Drape one layer of phyllo onto a pie plate, gently press into the corners and sides and brush lightly with olive oil. Continue with the other 5 sheets of phyllo, brushing with oil.
Start on the outside edge and arrange the tomatoes. Fanning them together in a pattern, like the petals of a flower. Cut the extra edges of phyllo crust, or fold the extra phyllo edges back onto the pie for a partial top crust if you like.
Bake for 25 minutes, until the phyllo is brown on the edges.
Serve hot or at room temperature.


Number Of Servings:
Number Of Servings:
for two people as a main course
Personal Notes:
Personal Notes:
I make this for dinner along with a salad, and I'm embarrassed to say I can end up eating the whole thing myself!! As a variation, I have also added other roasted or sautéed vegetables to the tart. My favorite is just the tomatoes.

 

 

 

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