SUMMER TOMATO TART Garlic, Basil & Balsamic Oil
6 tablespoons Garlic, Basil & Balsamic Oil
9 sheets phyllo dough, thawed
8 ounces cream cheese
¼ cup mayonnaise
1 ½ pounds mixed heirloom tomatoes, thinly sliced
Sea salt & freshly ground black pepper
Basil leaves, for garnish
1. Preheat oven to 375⁰ F.
2. Brush a large rimmed baking sheet with 2 teaspoons of Garlic, Basil & Balsamic Oil. Lay 1 sheet of phyllo dough on the baking sheet: keep the rest covered with a damp paper towel. Brush the phyllo with 2 teaspoons of Garlic, Basil & Balsamic Oil. Repeat with remaining phyllo sheets.
3. Cut phyllo into 8 pieces and bake for 15 minutes or until golden and crisp: rotate the baking sheet halfway through cooking. Let cool completely.
4. In a food processor, pulse the cream cheese with the mayonnaise until smooth. Spread the cream cheese mixture in the center of the tart, leaving a ½ inch border all around. Arrange the tomato slices on top and sprinkle with sea salt and pepper. Drizzle lightly with Garlic, Basil and Balsamic Oil and garnish with basil leaves.
Note: This tart will be flakey and tasty, not a finger food!