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"Candied" Tomato Tart Recipe

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This recipe for "Candied" Tomato Tart is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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