Tomato & Kalamata Olive Tart
Summertime always has us craving the bright and fresh flavors from Greece. This phyllo-based tart, made with peak-season produce, Greek olives, roasted peppers and oregano, satisfies that hankering. Store-bought frozen phyllo dough makes this impressive tart approachable even for new home cooks. Just be sure to follow the instructions on defrosting the phyllo dough—many brands require an overnight thaw in the fridge.
Ingredients
Feta Cream:
- 1/2 cup crème fraiche
- 1/2 cup cream cheese, room temperature
- 1/2 cup crumbled feta, room temperature
- 1/4 cup cream
- 1 egg
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Tart:
- 2 cups eggplant, small dice
- 1/4 teaspoon kosher salt
- 10 sheets phyllo dough, defrosted
- 4 heirloom tomatoes, sliced 1/4" thick and cut in half
- 1/3 cup extra virgin olive oil
- 1/3 cup Hellenic Farms Whole Greek Kalamata Olives , pitted and cut in half
- 4-5 Hellenic Farms Greek Roasted Red Peppers, sliced into thin strips
- 1 tablespoon Daphnis & Chloe Aegean Isle Oregano
- Dill for garnish
Instructions
Combine all feta cream ingredients and mix until almost smooth; some small pieces of feta are fine.
Place oven racks in the bottom and middle positions. Preheat oven to 400F.
Line a baking sheet with a layer of paper towels. Mix diced eggplant with ¼ teaspoon salt and spread onto prepared baking sheet for 5-10 minutes to season the eggplant and draw out some of the moisture.
Lightly brush a large baking sheet with olive oil, including sides of the rim. You will also brush each layer of phyllo dough with olive oil. Use enough oil to brush the sheet completely but not heavily. Lay one sheet of phyllo dough on one end of the baking sheet, allowing it to hang over one side by at least 2". Brush with olive oil. Repeat this process on the other side of the baking sheet. The two sheets should overlap slightly in the middle. Next, lay a sheet of phyllo dough perpendicular to the two sheets on the top 2/3 of your baking sheet, allowing overhang. Brush with oil. Repeat this process on the bottom 2/3 of your cookie sheet. Continue layering until all your phyllo dough is used, being sure to brush each layer with olive oil. Once finished, roll overhanging phyllo under itself creating a loose “roll” along the edge of the baking sheet. Brush the rolled edge with olive oil.
Carefully spread room temperature feta cream over prepared phyllo dough. Place sliced tomatoes, eggplant, Kalamata olives and roasted red peppers over cheese mixture in whatever design you prefer. Once the design is to your liking, brush remaining olive oil over tomatoes and eggplant and sprinkle oregano over the tart.
Place tart on the bottom rack of the oven and cook for 10-20 minutes, or until the phyllo dough starts to brown. (Cooking time can vary depending on how much oil was brushed between the phyllo sheets—the less oil used, the quicker the dough will start to brown.) Then, move to center rack and cook for an additional 5-10 minutes, or until phyllo is crisp and golden and vegetables are caramelized and tender.
Once out of the oven, garnish with fresh dill. Let sit for 10 minutes before slicing.