I love making this tart in the summertime, when the tomatoes start to become ripely flavored and deep red. I like to leave the edges of the phyllo raw and flaky for that nice, rustic look. Try making this for a light dinner on a hot summer night. It’s great served with a salad of fresh baby greens and balsamic dressing. I made this last night and my husband ate half the pan!
*Note that this recipe does not need a lot of salt. The pesto and the salty feta will add enough flavor on their own.
Ingredients: Serves 6-8
- 1 roll Phyllo Dough
- 1/4 c. Olive Oil(more if needed)
- 1/4 c. Italian Seasoned Bread Crumbs
- 1/4 c. Pesto(Costco has a great one for cheap! Just keep the extra in your freezer.)
- 1 c. Feta Cheese
- 6 small/medium tomatoes(vine-ripened work great for this dish), cut into 5-6 slices per tomato
- 2 Chicken breasts, cooked(season w/ salt and pepper!) and cut into 1/2″ cubes
- Kosher salt and Pepper to taste
Preheat the oven to 350 degrees. Begin by lightly greasing a cookie sheet. Lay three sheets of Phyllo dough overlapping across the sheet so that the entire sheet is covered.
With a basting brush, lightly brush the olive oil over the surface of the phyllo, ensuring that all but the edges of the dough are covered.
Sprinkle about 1 1/2 T. of the breadcrumbs over the oil covered phyllo dough, evenly covering the surface. Repeat the last three steps(phyllo layer, oil layer, breadcrumb layer) until all the phyllo is used up.
Place the pesto onto the phyllo dough and use a basting brush to spread it out evenly.
Sprinkle half of the feta cheese evenly across the surface of the pesto covered phyllo doughLay the tomato slices evenly across the top of the tart, covering all surfaces.
Sprinkle the remaining feta and the diced chicken evenly atop the tomatoes.
