Julie-Ann's Tomato Tart
The recipe is very simple and uses basic ingredients, such as mustard, tomatoes, basil, shallots, arugula and cheese, all topped over layers of phyllo dough.
Servings 6
Ingredients
- 4-6 sheets phyllo dough, thawed
- 2 tablespoons old style mustard
- 2 tablespoons dijon mustard
- 3-4 french shallots, minced
- 4-5 Roma tomatoes, minced
- 100g (3 1/2oz) hard cheese (Gruyere, emmental)
- A few fresh basil leaves
- 1/2 cup arugula
- Salt and pepper
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Layer sheets of phyllo dough. Brush the last sheet with both types of mustard, covering the surface. Sprinkle with shallots, tomatoes and cheese.
- Cook for 10-12 minutes or until the dough is well cooked and golden. You can finish by broiling the tart for a few minutes.
- Garnish with a few leaves of basil and arugula.
Notes
Serve with a side salad or as an appetizer with a good sparkling drink.
Phyllo dough can dry quickly, so make sure you're all set up before taking out the dough. You can also cover it with a humid cloth to avoid drying.