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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Tomato Tart

[heart_this] · Sep 3, 2008 · 67 Comments

Tomato Tart

This tomato tart made its way around the food blogging sphere not too long ago and while I did not get the chance to make it I did bookmark it. Now that the locally grown field tomatoes are looking nice and ripe it was the perfect time to make it. This tart is made with layered phyllo dough though you could easily use puff pastry dough. The tart is topped with some onions, mozzarella cheese and of course fresh tomatoes. Parmigiano reggiano is spread between the layers of phyllo dough for even more cheesy goodness. The tart is finished with a fresh herb and I went with some fresh thyme. I cut the size of the recipe down to half by folding or cutting the phyllo sheets in half. The phyllo tomato tarts were pretty easy to make. The phyllo dough came out nice and golden brown and crispy and buttery and good. The thinly sliced tomatoes on top roasted a bit concentrating their amazing flavour. The thyme added a really nice aroma to each bite of the tart.

Tomato Tart

Tomato Tart

Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Servings: 4
ingredients
  • 3 sheets phyllo dough (thawed and cut in half lengthwise)
  • 3 tablespoons butter (melted)
  • 3 tablespoon parmigiano reggiano (grated)
  • 1/2 cup red onion (thinly sliced)
  • 1/2 cup mozzarella (grated)
  • 2 tomatoes (thinly sliced)
  • 1 tablespoon thyme (chopped)
  • salt and pepper to taste
directions
  1. Line a baking sheet with parchment paper and grease the parchment paper.
  2. Lay a sheet of phyllo dough on the parchment paper and brush the top with butter.
  3. Sprinkle 1/2 tablespoon of the parmigiano reggiano on top.
  4. Repeat steps 2 and 3 with the rest of the phyllo dough.
  5. Spread the onions slices on top followed by the mozzarella.
  6. Place the sliced tomatoes on in a single layer.
  7. Sprinkle the thyme on top along with the salt and pepper.
  8. Bake in a preheated 375F/190C oven until the phyllo dough is golden brown, about 20-30 minutes.
Similar Recipes:
Zucchini and Sun Dried Tomato Pesto Parmesan Tart
Asparagus and Gruyere Tart
Strawberry Tart
Zucchini and Feta Ricotta Tart
Corn and Tomato Pie

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Baklava
Apple and Cheddar Quiche
Galaktoboureko (Greek Custard Pie)
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart

6 Ingredients, Appetizer, Food, Main Course, One-Pan, One-Pot, Recipe, Tart, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Gloria (Canela) says

    September 3, 2008 at 1:13 am

    So nice tomato Tart Kevin!! xGloria

    Reply
  2. Alexa says

    September 3, 2008 at 1:18 am

    Kevin,
    That tart looks stunning and delicious. I have a recipe GF phyllo dough I have been meaning to try. I think this will make it the perfect reason to do so.

    Reply
  3. VeggieGirl says

    September 3, 2008 at 1:36 am

    magnificent tart!

    Reply
  4. Anonymous says

    September 3, 2008 at 1:40 am

    that tart looks gorgeous!

    Reply
  5. The DeL Sisters says

    September 3, 2008 at 1:49 am

    WOW! This tart look awesome! We are really going to have to make this some time and as tomatoes are in season maybe soon!

    Reply
  6. Psychgrad says

    September 3, 2008 at 1:58 am

    Looks good. It would make a good entry for Ivy’s event.

    Reply
  7. CECIL says

    September 3, 2008 at 2:05 am

    Love the close up picture! And I bet it’s super yummy too.

    Reply
  8. Diana Evans says

    September 3, 2008 at 2:08 am

    oh yummmmmmmmmmmmmmmmmmm!!!!!!!!

    Reply
  9. nicole says

    September 3, 2008 at 2:09 am

    Who doesn’t love anything with fresh tomatoes in it? Looks perfect!

    Reply
  10. Steph says

    September 3, 2008 at 2:18 am

    That tart looks packed with flavour! I wish I could slice tomatos as perfect as you.

    Reply
  11. Cynthia says

    September 3, 2008 at 2:21 am

    Kevin, I have just been going through all your posts that I’ve missed and again, I am totally in awe. Honestly, your blog is simply outstanding and the pictures are gorgeous.

    I wish I lived nearby to enjoy all the great things you make.

    Reply
  12. Esi says

    September 3, 2008 at 2:24 am

    Nice job with the tart. I love this time of year with the wonderful tomatoes out there.

    Reply
  13. Prudy says

    September 3, 2008 at 2:42 am

    It looks like you got the most gorgeous tomato of the season. Lovely!

    Reply
  14. The Konosur says

    September 3, 2008 at 3:14 am

    mmm… bookmarking this for the weekend, along with something else i can’t remember from your site!

    Reply
  15. hot garlic says

    September 3, 2008 at 3:14 am

    GORGEOUS! I must have missed it the first time it went around! This looks so, so good Kevin!

    Reply
  16. Lina says

    September 3, 2008 at 3:15 am

    beautiful and fresh looking!

    Reply
  17. Paula says

    September 3, 2008 at 3:41 am

    The colors in your tart are beautiful! This is kind of like an upscale pizza. Yum!

    Reply
  18. SteamyKitchen says

    September 3, 2008 at 3:47 am

    You cook so many beautiful dishes!!! Do you ever repeat dishes?

    Reply
  19. Cakebrain says

    September 3, 2008 at 4:11 am

    I haven’t seen a yucky meal yet, Kevin. You eat so well! You’ve done a great job with the Tomato Tart! It looks gorgeous!

    Reply
  20. Rita says

    September 3, 2008 at 4:38 am

    Yummy!!!!

    Reply
  21. noobcook says

    September 3, 2008 at 4:41 am

    amazing … you really made tomatoes look their best!~

    Reply
  22. Amber says

    September 3, 2008 at 4:48 am

    Oh my gosh, how flippin’ pretty does that look? You continue to amaze us all. But where is the woven background?

    Reply
  23. Rosa's Yummy Yums says

    September 3, 2008 at 5:11 am

    Very pretty and tempting!

    Cheers,

    Rosa

    Reply
  24. Elra says

    September 3, 2008 at 5:18 am

    Kevin,
    That is very good looking tart! I can imagine how crunchy the phillo and at the same time you’ll feel the juice from the tomato running down your throat. DELICE!

    Reply
  25. Mrs Ergül says

    September 3, 2008 at 5:33 am

    This looks so good! I love tarts, give me some 😉

    Reply
  26. Manggy says

    September 3, 2008 at 5:57 am

    I usually see this with puff pastry but phyllo is also an excellent way to go! (Well, anything as long as the tomatoes are good!) This looks so light and delicious, Kevin!

    Reply
  27. Laura @ Hungry and Frozen says

    September 3, 2008 at 8:26 am

    What a gorgeous photo – I feel like I could just reach out and grab that tart (I wish LOL) sounds like a delicious combo of flavours 🙂

    Reply
  28. HoneyB says

    September 3, 2008 at 9:22 am

    That last photo really did me in! I have some garden fresh tomatoes in my windowsill right now – and you just gave me the recipe to use them in! Gorgeous.

    Reply
  29. Dhanggit says

    September 3, 2008 at 9:50 am

    wow! this is so genius kevin!! yummy

    Reply
  30. Jin Hooi says

    September 3, 2008 at 10:39 am

    The tart looks yummy !! I love tomatoes, will definately give this recipe a try 😉

    Reply
  31. Aggie says

    September 3, 2008 at 12:43 pm

    Kevin, those tomatoes look beautiful! Great tart!!

    Reply
  32. giz says

    September 3, 2008 at 12:46 pm

    Tomato tart is so appealing and especially now when tomatoes are so good and out of the oven with the flavour more intensified – oh baby.

    Reply
  33. eatme_delicious says

    September 3, 2008 at 1:57 pm

    Yum! I love how there’s cheese added between the layers.

    Reply
  34. Cathy - wheresmydamnanswer says

    September 3, 2008 at 2:55 pm

    Wow the picture just explodes off the screen – Looks so great.

    Reply
  35. Bridgett says

    September 3, 2008 at 3:27 pm

    I love making vegetable tarts and this one is looks delicious.

    Reply
  36. daphne says

    September 3, 2008 at 3:35 pm

    ooo.. I can see that is perfect for spring! Love light meals or snacks like that!

    Reply
  37. Cheryl says

    September 3, 2008 at 3:39 pm

    Oh my gosh that looks good, I am salivating just looking at it!

    Reply
  38. Daziano says

    September 3, 2008 at 4:03 pm

    That’s so Mediterranean!!! I love it!!!!

    Reply
  39. Sandie says

    September 3, 2008 at 4:44 pm

    This looks divine. I almost made a tomato tart yesterday, but now, NOW I’ll be making a tomato tart today! I can’t control myself any longer.

    Reply
  40. Proud Italian Cook says

    September 3, 2008 at 4:48 pm

    I’m sorry, but all I can think about is having this for lunch right now!!

    Reply
  41. Nina Timm says

    September 3, 2008 at 5:22 pm

    This tart looks so simple and yet so scrumptious!!!

    Reply
  42. OhioMom says

    September 3, 2008 at 5:34 pm

    Great looking tart! I love this time of the year when fresh tomatoes are available at the farmers markets.

    Reply
  43. Culinary Cory says

    September 3, 2008 at 6:47 pm

    This is for sure going to be bookmarked for me to make. The tomatoes look amazing!

    Reply
  44. Maria says

    September 3, 2008 at 6:56 pm

    Talk about a tart! It is gorgeous!

    Reply
  45. Rhyleysgranny says

    September 3, 2008 at 6:57 pm

    Looks wonderful Kevin

    Reply
  46. Apples and Butter says

    September 3, 2008 at 7:37 pm

    Looks delicious and a great idea for using up all of the tomatoes that are coming into my garden right now. Thanks for sharing!

    Reply
  47. Kumiko says

    September 3, 2008 at 8:09 pm

    thanks for the recipes – do you cook Asian food much?

    Reply
  48. Helene says

    September 3, 2008 at 9:03 pm

    Kevin, 1st time I see this recipe. I love playing with filo. It would make a great appetizer.

    Reply
  49. Kevin says

    September 3, 2008 at 10:50 pm

    SteamyKitchen: There are just so many new things that I want to try that I do not often get the chance to make things over.

    Reply
  50. Cooking and the City says

    September 3, 2008 at 11:31 pm

    Kevin your tart looks wonderful 🙂

    Reply
  51. Lydia (The Perfect Pantry) says

    September 4, 2008 at 1:43 am

    Beautiful! And I always have phyllo in my freezer.

    Reply
  52. Bobby says

    September 4, 2008 at 2:17 am

    What a great combination of cheeses, veggies and seasoning. Sounds and looks simply amazing.

    Reply
  53. Sweet Bird says

    September 4, 2008 at 3:55 am

    Snap! I love tomato tarts on phyllo dough. I made one a few months ago and I’ve been tossing around how to switch it up a bit. This looks great!

    Reply
  54. Rosie says

    September 4, 2008 at 4:41 am

    A most magnificent tart Kevin!

    Rosie x

    Reply
  55. Clumbsy Cookie says

    September 4, 2008 at 7:16 pm

    I haven’t seen it arround Kev, I think I would remember it if I have seen it in other blog. Man, does that look great or what?!!!

    Reply
  56. Elly says

    September 4, 2008 at 11:48 pm

    This is SO pretty, Kevin! I just love any kind of tart, but tomato tarts are definitely one of the best. YUM.

    Reply
  57. Jan says

    September 5, 2008 at 12:03 am

    Oh, I like the look and sound of this. Good job, Kevin.

    Reply
  58. Bellini Valli says

    September 5, 2008 at 11:48 am

    This would be a nice way to savour all the flavours of the last rays of summer Kevin:D

    Reply
  59. Bellini Valli says

    September 5, 2008 at 11:50 am

    PS…do send this along to Ivy’s event it would be perfect!!!!

    Reply
  60. Deborah says

    September 5, 2008 at 3:05 pm

    Gorgeous! I’ve been wanting to make a tomato tart, and this one sounds perfect.

    Reply
  61. Natasha says

    September 5, 2008 at 11:49 pm

    I love this idea, I think I’ll try it while the tomatoes are so nice and fresh!

    Reply
  62. We Are Never Full says

    September 6, 2008 at 3:11 pm

    that looks like a really good tart!

    Reply
  63. Holler says

    September 6, 2008 at 8:48 pm

    Gorgeous Kevin 🙂

    Reply
  64. Jeanne says

    September 8, 2008 at 12:35 pm

    Oh wow – how have I missed this going round the blogs? Yours looks fantastic, and is it just me or is cheese between the layers of phyllo the ultimate decadence?!

    Reply
  65. Jaime says

    September 9, 2008 at 4:58 am

    i love all the different ways you are using these fresh tomatoes! this is like a greek pizza using phyllo instead of pizza dough!

    Reply
  66. vangogh says

    August 27, 2009 at 3:32 pm

    delightful recipe. as i was reaching into the fridge i noticed my fresh batch of basil pesto, so i used that to baste the phllo…we gobbled it up.

    Reply
  67. Dan says

    September 6, 2009 at 7:11 am

    Great recipe, here's a link to the photo of my version: http://www.facebook.com/photo.php?pid=2640258&l=2011724706&id=753382086

    Reply

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