1 package Phyllo Dough (thaw to package instructions)
1/2 stick of Butter(1 tablespoon for caramelizing onions and melt the rest for the layering of the Phyllo)
1/2 cup yellow and red grape tomatoes
1/2 up heirloom tomatoes
1/2 cup zucchini and yellow squash
1 cup Ricotta cheese
1/2 cup Feta cheese
1 brown onion sliced thin
1 teaspoon lemon zest
2 tablespoons Red Balsamic Vinegar
1/4 cup Fresh Basil chopped fine
Extra Virgin Olive Oil
Salt and Pepper to taste
1.Slice Tomatoes place in a bowl with salt , pepper ,a drizzle of EVOO and Balsamic Vinegar .Cover and refrigerate at least an hour. Slice onions ,place in skillet with butter and EVOO,add salt and pepper, saute until golden brown.Remove from skillet and let cool. Slice zucchini and squash in circles, add to skillet , saute about 5 to 10 mins. in EVOO, add salt and pepper. Remove from heat and let cool.Remember it is important to flavor every layer. Salting the tomatoes and letting them drain before adding them to the tart ensures that your tart ends up intense and jammy instead of watery.
2.Preheat oven to 400 degrees F.
Brush the bottom and side of a 9-inch tart pan with some of the melted butter. For crust, unroll phyllo dough; cover with plastic wrap. Remove one sheet of phyllo and lightly brush with melted butter. Place a second sheet of phyllo on top, placing it at an angle to the first sheet; brush with butter. Repeat with remaining phyllo sheets one at a time, placing each at an angle to the previous sheet to form a circle and brushing each with butter. Using a wide spatula, transfer the phyllo stack to the prepared pan, carefully easing it into the pan and allowing some of the phyllo to hang about 1/2 inch over the edge of the pan. Make two slits in the center of the phyllo stack for steam to escape.
3. Bake in preheated oven about 8 minutes or until phyllo is light golden brown. Cool on a wire rack. Reduce oven temperature to 325 degrees F.
4.Meanwhile, drain the tomatoes, reserving 2 tablespoons of the marinade. Set tomatoes aside. In a large mixing bowl, mix the Ricotta cheese with fork until smooth. Add feta cheese, herbs, lemon zest ,mix well. Add eggs,mix just until combined (do not over mix). Pour mixture into crust-lined pan.
5. Add the carmelized onions to the top of the ricotta and drizzle a tablespoon of the tomato marinade on the onions . Begin placing the tomatoes around the outer edge of the tart pan,continue to fill in. Place the zucchini and squash in a similar pattern( see photo) until the tart is completely filled in.Drizzle with the remaining marinade.
6. Bake for 15 to 18 minutes or until center is soft-set and edge stays firm when gently shaken. If necessary, loosely cover the edge with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack.
Remove from pan,if desired, let tart stand at room temperature for 30 minutes to bring out its fullest flavor. If desired, garnish with fresh herbs. Cut tart into wedges. Makes 10 servings.
This wonderful simple tart is always a crowd pleaser. I constantly get asked “what’s in it ?” or “Tell us how to make it!”.
Heirloom tomatoes are some of the most impressively colorful fruits out there. They range from dark purple to sunshine yellow, and can be as small as a Roma tomato or as big as a navel orange. You’ll find the best ones at the best prices in July and August when they’re in season, but no matter when you get them, use them quickly. Their shelf life is shorter than that of their classic red brethren.
If you can’t find heirloom tomatoes in your area, you can make this recipe with Roma or plum tomatoes instead. Here it is… I LOVE to cook for others and am an avid fan of the local foodie movement .
A little back history on my love of food..I was fortunate to have grown up in a time where the kitchen and gathering together for meals was an important daily activity. We prepared a well rounded variety of styles of cooking from around the globe. We grew some veggies, herbs, scratched baked everything,made our own sauces and jams,etc. My grandmother had me washing rice and helping prepare meals ever since I can remember. Fresh as can be (luckily Grandma worked for a major Produce vendor) was Grandma’s way. Watching Julia Child, the Galloping Gourmet and Jacque Pepin were my visual food influencers as well.