Heirloom Tomato Tart
 
 
Ingredients
  • 8 sheets of phyllo dough, THAWED
  • 8 oz. cream cheese
  • 4 oz. creme fraiche
  • 1 Tbsp. sour cream
  • 2 small lemons, zested
  • 1½ lb. heirloom tomatoes assorted sizes, thinly sliced
  • Sea salt (fleur de sel)
  • Cracked black pepper
  • 6-8 basil leaves, chiffonade
  • about 6 Tbps. of olive oil, for drizzling between layers
Instructions
  1. Preheat the oven to 375°. Layer a baking sheet with parchment paper and drizzle with olive oil. Lay 1 sheet of the phyllo dough on the baking sheet; keep the rest covered with damp paper towels. Brush the phyllo with a light layer of olive oil. Repeat with each remaining layre of phyllo.
  2. Bake the crust for 20-25 minutes, or until golden and crisp. Rotate halfway through to ensure even cooking.
  3. While the crust bakes, combine the three cheeses and the zest of one lemon in a small bowl, and stir until combined. Set aside.
  4. Once the crust is done baking let it cool completely. Then, gently spread the cheese onto the crust, leaving a small border empty. Do this step very gently, the crust is delicate. Arrange the tomatoes on top. Sprinkle with the basil, cracked pepper, sea salt, lemon zest, and a drizzle of olive oil. Enjoy!
Recipe by A Tasty Mess at https://atastymess.com/heirloom-tomato-tart/