Tomato Phyllo Tart - 12g Carbs, 1g Fiber
From: Eating Well - 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.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Low sodium | Heart healthy | Healthy weight
Active Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 12
12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
1/4 cup extra-virgin olive oil
1 Tbsp plain dry breadcrumbs
2 Tbsp prepared pesto
3/4 cup crumbled feta cheese, (about 4 ounces)
1 large red tomato, cut into 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
1/2 tsp kosher salt, or to taste
Freshly ground pepper, to taste
10-12 small basil leaves
1. Preheat oven to 400 degrees F. Line a 17 1/2-by-12 1/2-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 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining
phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 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.
5. 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.
Tips & Notes
* 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 degrees F
for 10 to 15 minutes, or until warmed through.
* Thaw frozen phyllo in the refrigerator for at least 8 hours or
overnight before preparing the recipe.
Servings: 12
Nutrition per Serving:
145 Calories, 9g Fat, 3g Sat, 5g Mono, 9mg Cholesterol, 4g Protein,
12g Carbs, 1g Fiber, 304mg Sodium, 110mg Potassium
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1 fat
