Heirloom tomatoes are the toast of the town in this easy and irresistible savory summer tart. Paired with a Mediterranean Salad, you have a fabulous stress-free brunch in no time flat. For more yummy recipes, giveaways and Mindy's food philosophy, visit Meals on Heels Blog and don't worry, eat happy!
Ingredients
- 40 sheets Athens Filo dough, thawed
- 2 ½ tablespoons unsalted butter, melted
- ½ pound heirloom tomatoes (3 or 4), rinsed and thinly sliced
- 2 eggs, room temperature
- ½ cup sharp white cheddar cheese, shredded (you can also use Longhorn/Colby cheese)
- 1 ¾ cup soft tofu or plain Greek yogurt (in place of heavy cream)
- Sea salt to taste
- Ground white pepper to taste
- ½ cup fresh basil leaves, chopped
- 2 tablespoons fresh oregano, chopped
- Drizzle of Extra Virgin olive oil
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare filo crust according to package directions using a greased 9x13 pan or rounded 10-inch ridged pan. Brush filo dough layers with melted butter as you carefully stack them in the pan. Set aside.
- Place heirloom tomatoes in a large bowl or colander and season to taste with salt and pepper. Allow to sit while you prepare the creamy egg mixture.
- In a large bowl, beat eggs, shredded cheese and tofu or yogurt. Season with salt and ground white pepper.
- Pour creamy egg mixture into prepared phyllo filo tart pan. Carefully layer thinly sliced tomatoes atop creamy egg mixture. Top with chopped fresh herbs. Drizzle with Extra Virgin olive oil.
- Bake in oven for 30 to 40 minutes or until bubbly and golden brown.
- Allow to cool before serving.
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