This spin off of your classic tomato tart is sure to impress everyone who tries it! Crispy layers of phyllo dough topped with a cool refreshing herb tzatziki sauce and thinly sliced heirloom tomatoes is the perfect dish to serve on a hot summer day. The beautiful colors from the heirloom tomatoes make this dish look like an art piece. Feel free to substitute your favorite herbs to make this dish one of a kind.
Prep Time: 10 minutes
Cook Time: 60 minutes
Serving Size: 8-10 servings
Grate cucumber over large cheese grater until you have 1 cup. Take the grated cucumber and squeeze out excess liquid over the sink. Place into a large bowl to mix in other ingredients.
Add the Forager Project Unsweetened Cashewmilk Yogurt, extra virgin olive oil, chopped dill, chopped basil, lemon zest and juice, minced garlic cloves and a pinch of both salt and pepper. Mix well until everything is combined then set aside.
Preheat oven to 375°F. Line a large baking sheet with tinfoil and begin layering sheets of phyllo dough on top of one another. Cook phyllo dough according to package directions. Take out of the oven and set aside to cool.
Thinly slice the tomatoes and place each slice on a paper towel to absorb the excess liquid.
Once the phyllo dough has cooled, the tomatoes have been sliced and the tzatziki has been mixed, it’s time to assemble and serve.
Transfer the phyllo dough sheets onto a serving plate. Spread the tzatziki sauce over the top, leaving one inch around the outer edge. Layer the tomatoes across the tzatziki sauce, garnish with fresh basil leaves, dill, salt and pepper.
Serve and enjoy immediately.
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Michele L. Seattle, WA
Judy H. Marblehead, MA