Prep: 20 minutes; Cook: 30 minutes

Jessica Battilana
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Brush a rimmed baking sheet with olive oil. Unroll phyllo sheets and cover with a clean kitchen towel. Place a sheet of phyllo on baking sheet and lightly brush entire surface with olive oil. (It won't matter if phyllo tears slightly.) Top with a second sheet of phyllo, keeping remaining sheets covered, and brush with olive oil. Repeat stacking and brushing until all phyllo has been used. Reserve any extra oil.

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  • Arrange tomato slices decoratively on phyllo in a single layer, leaving a 1/4-inch border on all sides. Sprinkle feta over the top, then sprinkle with thyme and rosemary and season with salt and pepper. Drizzle any remaining olive oil over top.

  • Bake tart 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 12 squares and serve warm.

Nutrition Facts

99 calories; fat 7g; saturated fat 1g; mono fatg; poly fatg; protein 2g; carbohydrates 8g; fiber 1g; cholesterol 3mg; iron 1mg; sodium 131mg; calcium 21mg.