Heirloom Tomato Pizza
I save this recipe for the best tomatoes of the summer. This tart and a glass of Prosecco make a perfect light dinner.
Equipment
- parchment paper
Ingredients
- 1/3 cup extra-virgin olive oil
- 8 sheets phyllo dough
- 1/2 cup fine plain breadcrumbs or Italian-style
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- 8 ounces cream cheese
- 1/3 cup mayonnaise
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- 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
Copyright:
Chef Laura Bonicelli
Chef Laura Bonicelli
Nutrition
Calories: 492kcalCarbohydrates: 23gProtein: 7gFat: 43gSaturated Fat: 14gCholesterol: 65mgSodium: 432mgPotassium: 642mgFiber: 3gSugar: 9gVitamin A: 2664IUVitamin C: 31mgCalcium: 103mgIron: 2mg
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