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!
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.
If you want more recipes Join The Club!!!
Step by Step Instructions
Heirloom Tomato Pizza
Equipment
- parchment paper
Ingredients
- 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
Instructions
- 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.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Roasted Vegetable Lentil Soup
By: Chef Laura Bonicelli The depth in the flavor and sweetness of the broth comes from roasting the vegetables. If you aren't a lentil fan, you can omit them or substitute cooked white beans or chickpeas. Buy your ingredients at your favorite Farmers Market! about...
Charred Eggplant and Crimini with Basil over Udon
By: Chef Laura Bonicelli There's a wealth of research supporting how good mushrooms are for your health, possibly reducing the risk of cancer, Alzheimer's, and diabetes while improving your skin, hair, gut health. Buy your ingredients at your favorite Farmers...
Wild Rice Mushroom Soup
By: Chef Laura Bonicelli The hearty combination of wild rice and mushrooms laced with sherry creates a comforting, satisfying, flavorful soup. Buy your ingredients at your favorite Farmers Market! about Wild Rice Mushroom SoupWild Rice isn't rice. It's a semi-aquatic...
Recent Comments