Flaky Phyllo Heirloom Tomato Tart
- 8 sheets phyllo dough, thawed
- 1/3 cup extra virgin olive oil, plus more if needed
- ½ cup finely crushed buttery crackers
- 2 5.2 ounce containers of Boursin cheese (or any similar herbed cream cheese)
- 1/3 cup whole milk Greek plain yogurt
- 1 ½ pounds approximately 3 medium and some assorted smaller heirloom tomatoes, sliced ¼ inch thick
- 1/3 cup slivered kalamata olives
- Slivered fresh basil for sprinkling
- Coarse salt and fresh coarse ground pepper for sprinkling
- Extra virgin olive oil for drizzling
- Preheat oven to 375 degrees Fahrenheit.
- Coat a large sheet pan with approximately 2 teaspoons of the olive oil.
- Place 1 sheet of phyllo dough on the sheet pan. Using a pastry brush, coat the phyllo with some of the olive oil. Scatter a few teaspoons of the cracker crumbs evenly over the top.
- Repeat with remaining phyllo sheets, brushing each layer with oil and scattering with crumbs. Brush the eighth and final layer of phyllo with olive oil only.
- Bake for 25 minutes, rotating the pan after 15 minutes. Bake until golden brown and crispy. The phyllo will puff – this is ok!
- Allow crust to cool completely.
- In a bowl, blend together the Boursin and yogurt. Using an offset spatula spread cheese mixture evenly over the top of the baked phyllo, leaving approximately a ½ inch border uncovered.
- Lay tomato slices decoratively on top of the filling. Scatter olives and basil on top.
- Sprinkle salt and pepper over the top, and finish with a drizzle of olive oil on top if desired. Serve at once cut into squares.
Makes one large sheet pan-sized tart