Preheat oven to 400 degrees F. Line large cookie sheet with phyllo dough. Spread bottom of pastry with shredded cheese. Cover with tomato slices, arranging to cover as evenly as possible. Top with chopped fresh basil. Sprinkle the tart with the salt and pepper and drizzle with olive oil. Bake 20-30 minutes, watching carefully. When crust is golden brown and cheese is bubbly, remove from oven. Slice into approximately 1 1/2 x 1 1/2 inch pieces to serve. Serve immediately. When making for company, I have made it ahead of time and refrigerated until time to put it into the oven.
Source: I originally got this recipe from Recipe4Living.com
By Judy from Aurora, MN
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The ingredients are so very similar to my chef-friend's Mozarrella, Tomato & Basil Filo Cups. His recipe calls for a package of frozen filo cups, mozzarella or Italian blend shredded cheese, pesto, cherry tomatoes & basil leaves.
I have a question about the phyllo dough. The only time I have used it is to make baklava and I always separate the individual sheets of dough. How many layers of dough are you using for the recipe?
For the phylo sheets I take one of the wrapped packages and put half the sheets on one side of the pan and half on the other. I'm anxious to try the frozen fill cups sometime. Love the variation ideas!
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