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! {
