Tomato season is finally here, and nothing compares to the taste of a summertime vine ripened tomato! We have such a short season here in Chicago and I look forward to making this tart each year when the tomatoes are at their peak!
The base of this tart is made with phyllo dough, I like using a phyllo crust because it’s light, flaky and gives you a nice crunch with every bite, it’s also very easy to work with because it’s so forgiving, you could put a ripped piece down and no one would know the difference. I always have a box handy in my freezer, just follow the directions for defrosting before you want to use it.
Like I said, I prefer using phyllo dough for this tart, it seems to even lighten it up a bit, but in the past I’ve even used a pie crust and it was just as good, so feel free to use whatever kind of crust you like.
Because really, it’s all about the other delicious ingredients. Along with some juicy ripe tomatoes I added caramelized onions, shredded mozzarella, fresh basil and planks of corn.
This is the perfect summertime meal, add a green salad and you’re all set!
I’ve made this twice already and intend to make it a few more times this summer, I hope you give it a try!
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- tart pan with removable bottom, sprayed or brushed with olive oil, I used a 7 x 11, but you can use any size, just adjust the ingredients accordingly
- 6 layers of phyllo dough adjusted to fit in the tart pan
- 3 sweet onions, sliced, cooked down to a nice carmelization
- tomatoes, sliced thin, preferably done on a mandoline, enough so you can overlap each piece, you can also use some cherry tomatoes cut in half to place in between the sliced tomatoes
- shredded mozzarella,not the wet kind, enough to cover the bottom of the tart pan you use
- 2 or 3 ears of steamed or grilled fresh corn, cooled and cut into planks
- olive oil
- dried oregano
- fresh basil
- grated romano or parmesan cheese
- Prep all the ingredients first, cook down the sliced onions in a skillet drizzled in olive oil, low and slow until a deep caramelization happens, could take around 30- 40 minutes. Set aside.
- Have your tomatoes thinly sliced.
- Have your corn cut into planks and set aside.
- Have your mozzarella shredded and ready to go.
- When every thing is prepped, open up the box of phyllo and start to layer tart pan using one sheet at a time, spraying or brushing each layer all over with olive oil making sure to fit it into the pan placing the phyllo up the sides as well.
- When the 6 layers are complete, spread shredded mozzarella all over the bottom covering completely, sprinkle with grated romano or parmesan and some chopped fresh basil all around.
- Take a fork and place the caramelized onions all over the shredded mozzarella, you will probably have some extra.
- Place the corn planks all around.
- Top with the sliced tomatoes, overlapping each to cover the whole tart, you can also add some sliced cherry tomatoes if you desire.
- Drizzle the whole thing with olive oil and sprinkle dried oregano all over as well, plus salt and pepper.
- Place tart in a pre-heated 400 degree oven for around 30 minutes or until phyllo is nicely golden brown and you can see the mozzarella all melted down.
- Let it rest before removing the bottom and cutting, I use a pizza cutter to cut through the phyllo.
- Garnish with more fresh basil.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Hi Marie – I have a question. I plan on making this over the weekend. Did you butter the layers of phyllo dough or just put them directly in the tart pan dry?
Thank you…can’t wait to try this.
I use olive oil spray in between the layers Linda
I made this last evening, and it was delicious! It will be on the next summer guest menu ! Thanks.
Made this tonight, didn’t change a thing, and love it! I have so many tomatoes in my garden right now and was happy to find a tomato tart recipe vs a tomato cobbler for a change. The tart is fabulous paired with a green salad. This is the first recipe of yours I have tried and look forward to trying more.
So glad you liked it Carol!
Marie, everything you post is so fresh and exuberant, veramente appetitoso, as we say in the old country! Virginia corn is only mediocre but I’ll bet this treatment would be a great way to use it. Thanks for sharing the recipe.
This looks absolutely amazing! Well-done. My daughter sent me this. She has a food blog also at kristinkooks.com You bloggers are inspiring! Keep up the wonderful postings. Now, I just have to get in the kitchen! Best ~~
We still don’t have tomatoes! We’ve had so much rain we were considering building an ark! We have a patio cherry tomato that is so tall I’m going to have to get a stepladder out to pick tomatoes — seriously. I’m going to take pictures because I know no one will believe me. Poor plant is looking for sunshine. In the meantime — back to your delicious tart– wow!! I haven’t had breakfast yet and oatmeal certainly seems anti-climatic after looking at your tart. I haven’t used phyllo dough in quite some time I am putting it on my grocery list now. Thank you Marie for another fantastic recipe.
I have the tomatoes from my garden, but no tart pan. What else could I use? I would love to make this for our card night guest. 🙂
You could easily use a pie plate Dianne, did you see the link within my post taking you to an older post when I used a pie plate, you can even use phyllo if you want
This looks fabulous, Marie! I love the fresh sweet corn in the markets rights now. I am determined to try to grow tomatoes next year. I’ll have to surround thenm with chicken wire to keep the critters out–lol–but I miss their taste.
Hope you are having a good summer!
How many tomato tarts have you posted over the years, Marie? I think every summer you make me want to make them all. How to choose? Well maybe this one is where I’ll start. I just bought some corn today.