Tomato Tart

1. 1

   Preheat the oven to 400F (200C, or gas mark 6).

2. 2

   Line a cookie sheet with parchment paper.

3. 3

   Lay out the phyllo on the parchment paper and form into an 8 x 12-inch (20 x 30 cm) rectangle (the exact size or shape is not at all important here).

4. 4

   Build up the crust edges by rolling the dough under.

5. 5

   Brush the crust edges with olive oil.

6. 6

   Gently spread the pesto on the phyllo, top with the tomatoes, and brush with the remaining oil.

7. 7

   Sprinkle with salt and pepper.

8. 8

   Bake for 20 minutes or until the edges begin to brown.

9. 9

   Variation:

10. 10

    Use any kind of pesto or oil-based spread that you like, such as sundried tomato pesto, rosemary pesto, or vegan tapenade.

* Per serving · 4 servings · Values may vary.

No additional tips available.