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
Red Pepper Hummus
Charred Red Pepper Hummus A rich smoky version of hummus. 2 red bell peppers======3/4 cup charred peppers (-- from charred peppers)3 1/4 cups canned or cooked chickpeas1/2 cup tahini1/2 cup extra-virgin olive oil1 lemon (juiced)3 cloves garlic (minced)1 teaspoon...
Mexican Chicken with Lime Cauliflower Broccoli Rice
Mexican Chicken with Lime Cauliflower Broccoli Rice Put your favorite salsa to work with this flavorful MM-Green Chicken and Rice recipe canola cooking spray=====salsa and chicken=====1 1/2 cups quartered cherry tomatoes1 10- ounce bag frozen corn1 jalapeno pepper...
Vegetarian Chickpea Tagine
By: Chef Laura Bonicelli Tagines, a staple of North African cuisine, particularly Moroccan, have a rich history that dates back centuries. Originating from the Berber tribes, tagines are both a cooking method and the earthenware pot in which the dish is cooked....
Recent Comments