Heirloom Tomato Tart

Ingredients

• 1 cup cucumber, grated
• 3/4 cup Forager Project Unsweetened Cashewmilk Yogurt
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh dill, chopped
• 1 teaspoon fresh basil, chopped
• Zest and juice of 1 medium lemon
• 2 garlic cloves, minced
• Pinch of Himalayan salt and cracked pepper
• 6 sheets phyllo dough
• 5 medium sized heirloom tomatoes
• Fresh basil and dill, for garnish

Prep

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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