Prepare to tantalize your taste buds with an exquisite Heirloom Tomato and Italian Cheese Tart – a truly spectacular dish that captures the vibrant essence of summer’s freshest flavors. This recipe elevates a simple tart into an elegant culinary experience, perfect for any occasion. Imagine layers of delicate, crisp phyllo dough, subtly tangy with scattered goat cheese crumbles and a hint of rich olive oil woven throughout the pastry. The result is an incredibly flaky, golden crust, generously spread with a creamy, aromatic blend of authentic Italian cheeses and fresh herbs. Each slice is then adorned with vibrant, thinly sliced heirloom tomatoes, their natural sweetness complemented by a sprinkle of fresh chives. It’s a masterpiece of texture and taste, guaranteed to impress as a stunning savory tart.

One of the many charms of this Heirloom Tomato and Italian Cheese Tart is its remarkable versatility. It’s equally delightful served chilled or warm, making it a flexible and convenient option for any meal planning or entertaining needs. Its adaptable temperature also makes it a fantastic choice for various settings.

Whether you’re packing a sophisticated picnic basket for an outdoor excursion, seeking an elegant appetizer for a special gathering, or planning a refined luncheon or brunch, this savory tart fits the bill perfectly. Its beautiful presentation and exquisite taste make it a memorable centerpiece for any table, drawing compliments from all your guests.

And for those quieter moments when you crave something special? I confess, a personal slice of this flaky phyllo delight makes for an utterly satisfying afternoon snack!

As you can see from the image above, cutting into this savory tart reveals its true structural beauty: an intricate network of thin, golden phyllo layers interspersed with creamy goat cheese. This thoughtful addition ensures that the delightful flavor of cheese isn’t confined solely to the filling; it’s intricately woven throughout the entire flaky crust, creating a richer, more complex taste and satisfying texture experience. Each bite delivers a harmonious blend of crisp pastry and savory Italian cheese, a true testament to its irresistible appeal as a summer tart recipe.

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Mastering Phyllo Dough: Essential Tips for Baking Success

Phyllo dough, often spelled ‘fillo,’ is a cornerstone of Mediterranean and Middle Eastern cuisine, renowned for its paper-thin sheets that bake into an incredibly light and crispy pastry. While its delicate nature might seem intimidating at first, mastering phyllo dough unlocks a world of culinary possibilities for both sweet and savory dishes, from intricate baklava to savory spanakopita and, of course, this delightful heirloom tomato and Italian cheese tart. The unique texture of phyllo dough—golden brown, airy, and extra crispy—adds an elegant, rustic touch to any creation. However, working with these pre-rolled sheets requires a bit of finesse and attention to detail, primarily because phyllo dries out remarkably fast when exposed to air, becoming brittle and prone to tearing. Incorrect thawing can also render it gummy and difficult to handle. But don’t worry, with a few expert tips, you’ll be handling phyllo like a seasoned pro, creating stunning, flaky pastries every time.

My Proven Secrets for Seamless Phyllo Dough Handling:

Phyllo dough is conveniently packaged in rolls or flat squares and can typically be found in the frozen section of most grocery stores. Each package contains numerous gossamer-thin sheets, which can be used whole or cut to fit your specific recipe. Below, I’ll share some invaluable insights gained from years of experience to help you achieve perfect results with phyllo dough for this Italian cheese tart and other delicious creations.

• Proper Thawing is Key: This is perhaps the most crucial step for working with phyllo. Always thaw your phyllo dough in its unopened package overnight in the refrigerator. Attempting to defrost it at room temperature on the counter is a common mistake that causes the sheets to condense and become irrevocably gummy and stuck together, making them impossible to separate without tearing. Refrigeration ensures the dough remains cold and slowly thaws, preserving its delicate structure and making it much easier to separate and work with, leading to a perfectly crisp phyllo crust.
• Prep Everything in Advance: Phyllo dough begins to dry out almost immediately upon exposure to air, transforming from pliable sheets into brittle flakes within minutes. To avoid this frustration, do not remove the phyllo from its plastic wrapping until all your other ingredients are prepped, measured, and ready to go. Have your tart filling mixed, your butter melted, your pastry brush, and any knives or spoons laid out. Some pieces may inevitably crack or tear when you gently unroll them from the package, but don’t panic! These imperfect sheets are not to be discarded; simply place them in the middle layers of your tart or pastry, where they’ll be hidden but still contribute beautifully to the overall flakiness and texture.
• Maintain Dry Hands and Use Sharp Tools: Always ensure your hands are completely dry when handling phyllo to prevent sticking and tearing. Moisture from your hands can cause the delicate sheets to clump or rip. When cutting the dough to size for your savory tart, use a sharp knife or a pizza cutter to make clean, precise cuts. Dull tools can drag and tear the fragile sheets, complicating the layering process.
• Hydrate Your Workspace: Set up a spacious, clean workstation (no need for flour, as phyllo is naturally anti-stick with fat). Once you’re ready to use the phyllo, quickly unroll it from its plastic sleeve and immediately place it on a lightly damp kitchen towel. Then, gently cover the phyllo with another lightly damp towel. The towels should not be soaking wet, just moist enough to provide a humid environment around the dough. This technique is vital for keeping the phyllo dough hydrated and preventing it from drying out and becoming brittle while you work on layering your heirloom tomato tart. Only expose one sheet at a time as you layer.
• Preheat Your Oven Thoroughly: A properly preheated oven is essential for achieving that desirable golden-brown and crispy phyllo crust. Make sure your oven reaches the specified temperature (like 375°F for this recipe) before you even begin assembling your tart. This ensures that the phyllo begins to bake immediately and evenly upon entering the oven, preventing a soggy bottom and promoting optimal flakiness and a beautiful golden color.
• Prevent Sticking to the Pan: Phyllo dough has a tendency to stick to the baking tray during cooking if not properly prepared. To avoid this common issue and ensure easy removal of your savory tart, thoroughly butter or oil the bottom and sides of your baking pan. Alternatively, for many recipes, using cooking parchment paper, as specified in this recipe, is an excellent and reliable solution, providing a non-stick surface and making cleanup much easier.
• The Magic of Melted Fat: Melted butter is traditionally used to brush between phyllo layers, not only adding incredible flavor but also acting as a “glue” that helps fuse the sheets together as they bake. This fat is crucial for creating the distinct, crispy layers that phyllo is famous for. Depending on your recipe’s flavor profile, you can also use olive oil (as in this recipe), vegetable oil, or a combination of butter and oil. Ensure the fat is melted and warm, but not scorching hot, to avoid cooking the phyllo prematurely or tearing the delicate sheets.
• Brush Each Layer Generously: Use a soft pastry brush to apply a thin, even layer of melted butter or olive oil onto each individual sheet of phyllo dough. Pay particular attention to the edges of each sheet, as these are often the first to dry out and become brittle. If you notice any dry spots, apply a little extra fat to ensure flexibility. The top layer of your tart is especially important for presentation and texture: brush it thoroughly with enough butter or oil to ensure it becomes beautifully golden, intensely crispy, and evenly colored, which also prevents it from burning quickly.
• Score Before Baking for Steam Release: When phyllo dough forms the top layer of a tart, pie, or casserole, it’s crucial to score the surface with a sharp knife before placing it in the oven. Scoring means making shallow cuts (not all the way through the filling) in a decorative pattern, or simply outlining the intended serving portions. This allows steam to escape during baking, preventing the crust from bubbling excessively, ensuring even cooking, and contributing to a beautifully crisp and appealing finish on your savory tart.
• Smart Storage for Leftovers: If you find yourself with unused phyllo sheets after preparing your heirloom tomato tart, don’t let them go to waste! Re-wrap them firmly in their original plastic wrap, place them back in the box, and refrigerate them as soon as possible for short-term storage (up to a few days). For longer storage, phyllo can be kept in an airtight container or freezer bag in the freezer for several months, ready for your next culinary adventure. Always remember to thaw frozen phyllo in the refrigerator as outlined in the first tip for best results.

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Heirloom Tomato and Italian Cheese Tart

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5 from 10 reviews

• Author: Roz | La Bella Vita Cucina
• Prep Time: 15 minutes
• Cooling Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 servings
• Category: Appetizer, Side Dish
• Cuisine: Italian, Mediterranean

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Description

This heirloom tomato tart is an absolute delight, perfect for picnics or elegant gatherings. It features a rich, tangy blend of Italian cheeses nestled beneath sweet, ripe tomatoes. For an extra layer of flavor and texture, goat cheese crumbles are thoughtfully sprinkled within two layers of the crisp phyllo crust, making every bite a memorable experience. This savory tart is perfect for showcasing summer’s bounty.

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Ingredients

Units

Scale

• 1 box of phyllo dough (typically 1 lb / 450g, defrosted overnight in the refrigerator)
• Extra virgin olive oil, approximately 3/4 cup, for brushing phyllo layers
• 8 oz. goat cheese crumbles
• Parchment paper, for lining the baking sheet
• 5 – 6 assorted heirloom tomatoes, various sizes and colors, thinly sliced
• 1 1/2 cups ricotta cheese (whole milk preferred for best flavor)
• 2 large eggs
• 1 cup mozzarella cheese, grated
• 1/3 cup Parmigiano-Reggiano cheese, grated
• 1/3 cup Fontina cheese, grated
• 1/4 cup Asiago cheese, grated
• 2 cloves garlic, minced
• 1/4 cup yellow onion, finely diced
• 8 large leaves fresh basil, chopped
• 2 Tbsp. fresh chives, chopped (or 1 tbsp dried chives)
• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This will prevent sticking and help with easy removal of the baked tart.
2. Carefully unroll the phyllo dough. Place one delicate sheet at a time onto the prepared parchment paper. Remember to keep unused phyllo covered with a damp towel to prevent drying.
3. Using a pastry brush, lightly coat the entire surface of each phyllo layer with olive oil. Ensure even coverage to create that signature flaky texture, but avoid saturating the dough.
4. After laying and oiling approximately the 5th or 6th sheet of phyllo, evenly sprinkle half of the goat cheese crumbles over the surface. This adds a delicious layer of tanginess within the crust.
5. Continue layering individual phyllo sheets, brushing each with olive oil, until you reach about the 10th or 11th layer. Don’t worry about being perfectly exact; approximation is fine.
6. At this point, sprinkle the remaining half of the goat cheese crumbles over the dough, ensuring another burst of flavor throughout the tart.
7. Finish layering and oiling the remaining phyllo sheets. Make sure the top layer is especially well-oiled; this is key for achieving a beautifully golden, crispy, and evenly colored finish.
8. In a medium mixing bowl, combine the ricotta cheese, grated mozzarella, Parmigiano-Reggiano, Fontina, and Asiago cheeses. Add the two large eggs, finely minced onion, minced garlic, chopped fresh basil, and half of the chopped chives. Season the mixture with a generous pinch or two of salt and a good grind of fresh black pepper to taste. Mix thoroughly by hand or with a hand-held mixer until all ingredients are well incorporated and the mixture is creamy and smooth.
9. Carefully spread this creamy Italian cheese mixture evenly over the layered phyllo dough. Leave an approximate one-inch border around the edges of the phyllo free of the filling. This border will puff up and create a beautiful, exposed golden phyllo crust.
10. Arrange the thinly sliced assorted heirloom tomatoes randomly and decoratively on top of the cheesy filling mixture. Overlapping slices create a stunning visual appeal.
11. Sprinkle the tart generously with the remaining fresh chives for added herbal freshness and visual appeal.
12. To prevent the delicate phyllo edges from burning too quickly, create a foil collar around the perimeter of the tart. Lightly crimp aluminum foil to fit snugly around the edges, covering them.
13. Bake in the preheated 375°F (190°C) oven for approximately 1 hour, or until the phyllo crust is deeply golden brown and the filling is set and lightly browned. If the tomato and cheese filling area hasn’t achieved a golden color to your liking, you may briefly turn on the oven broiler for 5-10 minutes. Watch it very carefully, as phyllo can burn quickly under the broiler.
14. Once baked, remove the tart from the oven and allow it to rest for at least 15 minutes before attempting to slice it. This resting period allows the filling to set further and makes for cleaner, more stable slices.
15. Slice the tart into your preferred serving pieces, whether squares for a picnic or elegant wedges for a dinner party. Remember to remove the parchment paper before serving!
16. Garnish with a few extra fresh basil leaves, if desired, for a final touch of vibrant freshness and color that complements the heirloom tomatoes and Italian cheeses beautifully.

ENJOY this delightful Heirloom Tomato and Italian Cheese Tart!

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Notes

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