I got this recipe on-line, and it was done by the Deen Brothers – Paula’s boys. Supposedly it was one they took of hers and made it less fattening. I am always nervous dealing with phyllo dough, because it dries out so fast, but really it was easy. This tart is very tasty and definitely one I will serve again, whether I’m dieting or not. I especially like the crispy, light crust from the phyllo dough much better than a heavy pizza dough. Different toppings would be great too!
4 plum (Roma) tomatoes, thinly sliced
½ small red onion, finely minced2 TB olive oil
16 pitted kalamata olives, coarsely chopped
1 clove finely minced garlic
½ t. dried thyme
½ c. crumbled goat cheese
About 3 TB grated Parmesan cheese
Olive oil Pam Spray
8 – 12/X17 sheets frozen phyllo dough, thawed according to directions on the box
¼ c. chopped fresh basil
Position a rack in the lower third of the oven and preheat to 400 degrees. Spray a baking sheet with olive oil cooking spray.
Place the tomato slices on sheets of double-lined paper towels. Cover the tomatoes with more paper towels an blot gently. Let stand 10 minutes. Combine the onion, olive oil, olives, garlic, and thyme in a small bowl until well blended; set aside.
Lay one sheet of phyllo across the baking sheet, keeping the
unused phyllo covered with a damp towel to prevent it from drying out. Lightly spray the phyllo with cooking
spray. Repeat layering the remaining
phyllo, spraying each sheet lightly as you go.
Roll the edges of the phyllo in to make an edge.
Arrange the tomatoes across the phyllo. Scatter the onion mixture evenly over the
tomatoes, using a fork to evenly spread the mixture. Sprinkle the Parmesan cheese over it and top
with the goat cheese. Bake until the
edges of phyllo are golden brown and tomatoes are soften, about 15-20
minutes. Sprinkle with basil. Cut the tart into 12 pieces and serve
immediately.
FYI: Per serving 1/12th
of tart = 99 calores, 3 gr. protein, 9 gr. Carb, 1 gr. Fiber, 1 gr. Sugar, 150
mg sodium.
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