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Fresh Tomato Tart

I first made this appetizer recipe for an office team luncheon. It became an instant favorite, and they requested that I make it every time we met. My niece also now requests that I make it whenever we have family gatherings.


  • 1 store bought phyllo dough (they usually come two to a box, I only use one)
  • 8-10 oz. mozzarella cheese, shredded
  • 2-4 Tbsp. chopped fresh basil, plus extra for garnish
  • 4-6 plum tomatoes, sliced into 1/4 inch pieces
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 cup extra virgin olive oil


Preheat oven to 400 degrees F.

Line large cookie sheet with phyllo dough. Spread bottom of pastry with shredded cheese. Cover with tomato slices, arranging to cover as evenly as possible. Top with chopped fresh basil. Sprinkle the tart with the salt and pepper and drizzle with olive oil. Bake 20-30 minutes, watching carefully. When crust is golden brown and cheese is bubbly, remove from oven. Slice into approximately 1 1/2 x 1 1/2 inch pieces to serve. Serve immediately.

When making for company, I have made it ahead of time and refrigerated until time to put it into the oven.

Servings: 20-30 pieces serving 10 people
Prep Time: 15 min. Minutes
Cooking Time: 20-30 Minutes

Source: I originally got this recipe from

By Judy from Aurora, MN

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July 22, 20110 found this helpful

The ingredients are so very similar to my chef-friend's Mozarrella, Tomato & Basil Filo Cups. His recipe calls for a package of frozen filo cups, mozzarella or Italian blend shredded cheese, pesto, cherry tomatoes & basil leaves. We hire him for client parties, and the filo cups are always the first hors d'oeuvre platter he has to replenish. So tasty! : )

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July 22, 20110 found this helpful

I have a question about the phyllo dough. The only time I have used it is to make baklava and I always separate the individual sheets of dough. How many layers of dough are you using for the recipe?

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July 23, 20110 found this helpful

For the phylo sheets I take one of the wrapped packages and put half the sheets on one side of the pan and half on the other. I'm anxious to try the frozen fill cups sometime. Love the variation ideas!

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