Appetizer Recipes

Heirloom Tomato Tart

Heirloom Tomato Tart



Heirloom Tomato Tart

Serves: 12


1 package Athens fillo dough defrosted in the refrigerator overnight
2 tablespoons Napa Valley organic olive oil
1 tablespoon King Arthur 100 organic whole wheat flour
2 tablespoons Pesto Perfecto basiltops pesto sauce
1/3 cup onion finely chopped
1/4 cup Organic Valley shredded mozzarella cheese
3/4 cup crumbled Valbreso feta cheese
3 to 4 medium heirloom tomatoes of various colors a small one is good for filling in holes too cored and sliced 1/4 inch thick
1/2 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/4 teaspoon black pepper
5 basil leaves chopped
1 tablespoon fresh minced marjoram
1 tablespoon fresh minced oregano
1 tablespoon fresh minced thyme


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 to 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.