5 tablespoons olive oil
7 sheets phyllo dough, thawed if frozen
8 plum tomatoes, thinly sliced
1/4 cup crumbled feta
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 375°. Brush a rimmed baking sheet with olive oil. Gently unroll phyllo sheets and cover with a slightly damp clean kitchen towel. Place a sheet of phyllo on baking sheet and lightly brush all of the surface with olive oil. If phyllo tears slightly, it's ok. Top with a second sheet of the phyllo, keeping remaining sheets covered, and brush with olive oil. Repeat stacking and brushing until all phyllo has been used. Reserve any extra oil. Arrange tomato slices evenly on phyllo in a single layer, leaving a narrow border on all sides. Sprinkle feta evenly over the top, then sprinkle with thyme and rosemary and season with salt and pepper. Drizzle remaining olive oil over top. Bake until edges are golden brown and phyllo is crisp, about 30 minutes. Let tart cool in pan on a wire rack for 5 minutes.Transfer to a cutting board, cut into squares and serve warm.
This recipe is shared July 13-17, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD and AM 1450 WDXR.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at http://www.banksmarket.com
