The weekend in San Francisco felt like a warm summer afternoon, even though autumn is already here. I made a tomato and zucchini phyllo tart as an easy snack while trying to use up the bounty of vegetables I bought at the market. It turned out crisp and flavorful, perfect with a cup of tea or as a light main course.
To keep the tart from getting soggy, I used a mandolin slicer to cut the zucchini and tomatoes very thin so excess moisture would evaporate quickly in the oven. The thin slices also crisp up nicely and make the tart easy to slice.
Layer thin sheets of phyllo on a greased baking sheet, brushing each layer lightly with olive oil. Sprinkle shredded Parmesan every couple of layers for a nutty, savory base. Crumbled feta goes on the top for a tangy finish, then arrange the zucchini and tomato slices and brush them with olive oil before baking.
- 10 sheets of phyllo dough
- 1 large zucchini
- 2 tomatoes
- 3/4 cup crumbled feta cheese
- 1/3 cup shredded Parmesan cheese
- 1 tbsp dried basil
- Olive oil
- Preheat the oven to 350°F (175°C).
- Thinly slice the zucchini and tomatoes with a mandolin or a sharp knife, about 1/8 inch thick, to help moisture evaporate during baking.
- Place one sheet of phyllo dough on a greased baking sheet, allowing the edges to hang over the sides.
- Brush the sheet lightly with olive oil and add another sheet. Continue layering, brushing each sheet with olive oil and sprinkling Parmesan every two layers.
- Tuck the overhanging edges underneath to form a neat crust on all sides.
- Sprinkle a little Parmesan and spread the crumbled feta across the top layer of phyllo, then arrange the zucchini and tomato slices evenly over the tart.
- Brush the vegetables and exposed edges with olive oil and sprinkle dried basil over the top.
- Bake for about 25 minutes, or until the phyllo is golden and crisp around the edges. Let the tart rest a few minutes before slicing.