Heirloom Tomato Tart

Serves 12

his easy tart is absolutely beautiful-and it tastes as good as it looks! Phyllo dough is a little challenging to work with since you have to work fast and avoid tearing the dough. If you have the patience, use up to 12 layers for the crust, otherwise, stick with six, like I do. Get heirloom tomatoes of different colors to make the tart tasty and pretty. Ingredients: 1 package Athens phyllo dough, defrosted in the refrigerator overnight 2 tablespoons Napa Valley organic olive oil 1 tablespoon Arrowhead Mills stone ground organic whole-wheat flour 2 tablespoons Love in Kitchen Foodology perfect pesto sauce 1/3 cup onion, finely chopped 1/4 cup Organic Valley shredded mozzarella cheese 3/4 cup Athenos reduced fat crumbled feta cheese 3-4 medium heirloom tomatoes of various colors (a long skinny one is good for filling in holes, too), cored and sliced 4-inch thick 1/4-1/2 teaspoon salt 1/4 teaspoon pepper 5 basil leaves, chopped 1 tablespoon fresh marjoram, minced 1 tablespoon fresh oregano, minced 1 tablespoon fresh thyme, minced Instructions: Preheat oven to 400°Fahrenheit. Place parchment paper on the bottom of a standard baking sheet with a rim. Read the directions on the phyllo box before you open it. Have the oil and flour measured out into small cups and a pastry brush and a 2 teaspoon measuring spoon ready. Gently unfold the dough and place one sheet in the pan. Cover the other sheets with plastic wrap and a damp towel while you work. Sparsely brush the phyllo with olive oil and sprinkle with 2 teaspoon flour. Repeat process until you have at least six layers. Fold each outer edge over onto itself once to form the crust rim. Carefully brush the pesto onto the surface of the tart. Sprinkle with onion, mozzarella, and half of the feta. Alternate the colors as you arrange the tomatoes in four long rows. Try not to overlap them. If you have a long skinny tomato or any leftover slices, cut them to size and use to fill in any holes. Sprinkle with salt, pepper, and remaining feta. Bake 30-35 minutes, until crust is flaky and brown. Let rest for five minutes before serving or cool in the refrigerator and reheat for 10 minutes before serving. Mix the chopped fresh herbs together and sprinkle over the warm tart. Cut into 12 pieces and serve. Each piece contains: Calories Fat Saturated Fat Cholesterol Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 95       4 g     1 g     220 mg  11 mg  1 g     1 g     4 g     10% DV 18% DV 5% DV 3% DV