Tomato Feta Greek Yogurt Phyllo Tart Recipes

TOMATO & FETA PHYLLO TART

Steps:

• Preheat the oven to 400 °F, 200 °C.
• Make the filling: Combine all of the filling ingredients in a bowl and mix them together. Taste and adjust seasoning if desired.
• Assemble the tart:
• Line a half sheet pan with parchment paper.
• Layer the phyllo sheets on top of the parchment and drizzle melted butter between each sheet.
• Spread the filling on top of the final sheet of phyllo making sure to leave a border. About 1 and ½ inches.
• Top with the bell peppers.
• Combine the olive oil with some salt and mix together. Brush the peppers with the oil.
• Top with tomato slices and brush them with the oil.
• Sprinkle some dried oregano over the tomatoes.
• Fold the sides of the phyllo over to create a border.
• Brush with the remaining melted butter and sprinkle the border with some sesame seeds.
• Bake on the center rack of the oven for 45-50 minutes or until golden.
• Set aside to cool for 10 minutes and serve.

TOMATO FETA PHYLLO TART

Steps:

• Combine first 6 ingredients in a bowl.
• On a baking sheet, place 1 sheet of phyllo and spray with cooking spray. Keep others under damp paper towels as not to dry out. Repeat that process until you have 5 sheets coated with cooking spray and stacked on top of each other. Sprinkle first layer with one quarter of the cheese mixture.
• Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture.
• Repeat the dough process using remainder of the dough sheets, sprinkle with the half of the remaining cheese mixture. Top with tomatoes and onions leaving about a 1 inch border and sprinkle last of cheese mixture on the top. Bake at 375 degrees for 20 minutes.
• Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!

TOMATO-FETA-GREEK YOGURT PHYLLO TART

Steps:

• Preheat the oven at 350 Fahrenheit (180 Celsius).
• In a bowl smash the feta with a fork, add the yogurt and mix well and then add the egg. Mix in the mint and a bit of pepper and mix well. Put aside.
• Cut the tomatoes in thin slices.
• Take out the phyllo (de-frosted if frozen) and a pan a bit small then the dimensions of the phyllo sheet.
• Brush some olive oil on the base of the pan and spread the phyllo sheet. Brush olive oil on the phyllo sheet and place another sheet brushing with olive oil every time. Continue this until you have used 6-7 sheets.
• Roll up the edges of the phyllo, so you have a little border around the tart.
• Spread the feta mixture evenly over the whole tart. Then place the tomatoes on top.
• Bake for about 30 minutes. Put the pan on the bottom rack of the oven during the last 5-10 minutes to get a crunchy base.
• This tastes better the next day at room temperature.