Tomato Phyllo Tart

Tomato Phyllo Tart

2 Reviews
From: EatingWell Magazine, Summer 2004

This colorful tomato tart will surely impress friends; no one has to know how quickly it comes together. Basil adds a fragrant finishing touch.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon plain dry breadcrumbs
  • 2 tablespoons prepared pesto
  • ¾ cup crumbled feta cheese, (about 4 ounces)
  • 1 large red tomato, cut into ¼-inch slices
  • 1 large yellow tomato, cut into ¼-inch slices
  • ½ teaspoon kosher salt, or to taste
  • Freshly ground pepper, to taste
  • 10-12 small basil leaves


  • Active

  • Ready In

  1. Preheat oven to 400°F. Line a 17½-by-12½-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
  2. Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with ¼ teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about ¾ inch of each side toward the center to form the outer rim of the tart.
  3. Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer. Arrange tomato slices, alternating colors, over the pesto layer; season with salt and pepper. Sprinkle the remaining cheese over the top.
  4. Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes. To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.
  • Make Ahead Tip: Bake the tart up to 8 hours in advance; cover and refrigerate. Transport it directly on the baking sheet. Pack basil leaves separately in a plastic bag. Reheat the tart at 350° for 10 to 15 minutes, or until warmed through.
  • Timing tip: Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight before preparing the recipe.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 144 calories; 9 g fat(3 g sat); 1 g fiber; 12 g carbohydrates; 4 g protein; 38 mcg folate; 9 mg cholesterol; 1 g sugars; 0 g added sugars; 212 IU vitamin A; 4 mg vitamin C; 72 mg calcium; 1 mg iron; 253 mg sodium; 112 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 fat

Reviews 2

July 31, 2018
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By: kareterra
I’m not going to lie - I used this recipe as a base and added on like a pizza. Mozzarella, black olives, turkey pepperoni. It was a delicious base and I’d do it all again like next week!
June 10, 2010
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By: EatingWell User
This is an amazing recipe. I made it for my friends a few summers ago, and they still talk about it.
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