Does your tomato garden runneth over?
If so, may I boldly suggest:
Simple and Light Tomato and Cheese Thing
Thinly slice tomatoes and place them between two paper towels
for about twenty minutes to absorb moisture.
Line a sheet pan with parchment paper and place 3-4 sheets of
defrosted frozen phyllo dough on top of parchment paper.
Spread a very thin layer of olive oil mayo on top of phyllo dough.
Sprinkle a thin layer of two different types of cheeses (shredded).
(I used mozzarella and cheddar)
Place tomatoes on top of cheese.
Sprinkle a little kosher salt or sea salt and ground pepper on top of tomatoes.
Spinkle Parmesan cheese on top of tomatoes.
Chiffonade fresh basil and scatter on top.
Bake 400 degrees (F) for 20 minutes and enjoy!
Makes a great snack or accompaniment to soup...
How about with Caprese Soup from this post?
Mmmmmmm....fresh garden tomatoes.
So good!
Oh yum yes I could have this and already have the filo pastry here and love a good roasted tomato soup myself ☺☺
ReplyDeleteI love the sound and look of your phyllo pastry tomato and cheese tart! It makes me feel quite hungry as it's getting near breakfast time for me! I never understood the difference between kosher salt and regular salt. Is there a difference? Have a wonderful new week!
ReplyDeleteOh yum, this looks delicious!
ReplyDeleteThis is a great recipe; easy, satisfying ,delicious...
ReplyDeleteOh my, looks like summer. Would have loved to join you for a meal.
ReplyDeleteHave a nice day
That looks yummy Astri I haven't got any tomatoes in my garden so it looks like I'm going have to share yours, cut me a slice please :) xx
ReplyDeleteDrop by next summer, and we will try your recipe. When we left southwest Louisiana last Monday, our tomato plants were still blooming but no longer setting fruit. Summer is about over in the South. And summer said goodbye in The Netherlands yesterday afternoon. Maybe I should try the soup recipe ;) Linda@Wetcreek Blog
ReplyDeleteNever heard of that but it sounds good!
ReplyDeleteWow, thoks so good!!!! No tomatoes now, but we had some beautiful tomatoes over the summer!!
ReplyDeletexo Kris
They look yummy Astri.
ReplyDeleteLinda
A perfect accompaniment to your caprese soup for sure!! I love things like this they are so easy to make and so delicious aren't they! xx
ReplyDeleteYum!!!! I am coming over for leftovers.
ReplyDeleteHugs,
Meredith
Wow, you still have 'maters? AND basil? (Can you feel the jealousy?)
ReplyDeleteThis Thing looks delicious! :)
miam, miam !!!!!!!!!
ReplyDeleteThank you for all the comments! Yes, we still have tomatoes and basil, but tonight it may freeze so it's over, except for the greens ones we pull in today. We fortunately had a long season this year!
ReplyDeleteThe kosher salt I use is coarse and I have really liked it in baking...especially in cookies and sprinkled on fudge. I'm not sure what the difference is, but I prefer it. :-)