Flaky Phyllo Heirloom Tomato Tart

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