Heirloom Tomato Tart on phyllo with goat cheese, white truffle oil, basil & baby arugula.
I can’t praise home grown tomatoes enough and with this quick put together you can satisfy your mid afternoon snack cravings. I had intended on using puff pastry but alas the nearest market only had phyllo dough and I was limited on time and mode of transportation so phyllo was the stand in. I love working with phyllo but I wasn’t in the mood to dress each layer with butter, so I winged it by just brushing white truffle oil over the topmost layer before constructing the tart. I put it together directly on a lightly oiled baking sheet.
Today’s garden selection included the stupice, black from tula & the prudence purple tomatoes. I also clipped a bit of basil and baby rocket arugula (I waited to garnish after baking, but I don’t see why you couldn’t bake it all together). The tomato’s were simply sliced and the greens delicately cleaned with a damp cloth. Into the oven at 350 F, for about 20-22 minutes.
Not buttering each layer produced the most light and crispy texture to this tart, the salt crusted on the edge making it irresistible, leaving nothing behind. A great summer brunch idea or serve on a hot day as we’ve had here in Santa Barbara.