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By: Chef Laura Bonicelli

August is my favorite month. I can make my heirloom pizza, and I can create whole menus with fresh produce. Heirloom tomatoes are from seeds passed down from season to season. Farmers take the seeds from plants that produce the best fruit and are open-pollinated naturally. Buy your heirlooms at your favorite Farmers Market! 

Corn Fritters Frying

Working with Phyllo Dough

Filo or phyllo is a fragile and unleavened dough used for making pastries such as baklava in Middle Eastern and Balkan cuisines. The pastries are made by layering many filo sheets brushed with oil or butter; the dough is baked.

Heirloom Tomatoes
Phyllo Crust
Sliced Heirlooms

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Step by Step Instructions

Heirloom Pizza

Heirloom Pizza

© Chef Laura Bonicelli
I save this recipe for the best tomatoes of the summer. This tart and a glass of Prosecco make a perfect light dinner.
5 from 1 vote

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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Starters
Cuisine American, Italian
Servings 4
Calories 492 kcal


  • parchment paper


  • 1/3 cup extra-virgin olive oil
  • 8 sheets phyllo dough
  • 1/2 cup fine plain breadcrumbs or Italian-style


  • 8 ounces cream cheese
  • 1/3 cup mayonnaise


  • 2 pounds heirloom and cherry tomatoes thinly sliced
  • Maldon sea salt and freshly-ground pepper
  • fresh basil leaves
  • extra-virgin olive oil -- for drizzling for drizzling


  • Preheat oven to 375º F.
  • Line a baking sheet with parchment paper and spray the parchment with cooking spray. Lay one sheet of the phyllo dough on the parchment. (Cover the remaining sheets with damp paper towels.) Brush the phyllo with olive oil and sprinkle with one tablespoon of the bread crumbs. Repeat the layering with the remaining sheets of phyllo ending with a sheet only brushed in olive oil (no breadcrumbs).
  • Bake the crust for about 15-18 minutes--until browned. Turn the baking sheet halfway through the cooking. Cool completely.
  • In a food processor fitted with a metal blade, combine the cream cheese with the mayonnaise until smooth. Dollop the mixture all over the tart. Carefully, spread out to about an inch from the edges. Arrange the tomato slices on top and sprinkle with salt and pepper. Garnish with basil leaves and drizzle with olive oil. Cut into squares to serve.

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Chef Laura Bonicelli


Calories: 492kcalCarbohydrates: 23gProtein: 7gFat: 43gSaturated Fat: 14gCholesterol: 65mgSodium: 432mgPotassium: 642mgFiber: 3gSugar: 9gVitamin A: 2664IUVitamin C: 31mgCalcium: 103mgIron: 2mg
Keyword basil, heirloom, tomatoes
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