Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
- 10 sheets of phyllo dough
- 1 large zucchini
- 2 tomatoes
- ¾ cup crumbled feta cheese
- ⅓ cup shredded Parmesan cheese
- 1 tbsp dried basil
- Olive oil
- Preheat oven to 350 degrees F.
- Thinly slice the zucchini and tomatoes with a mandolin slicer ⅛ inch thick (or as thin as you can with a knife!).
- Place 1 sheet of phyllo dough on a greased baking sheet, letting the edges hang over the sides.
- Brush olive oil over the dough and top with another. Repeat, sprinkling Parmesan cheese every 2 layers.
- Tuck the edges underneath on all sides.
- Sprinkle Parmesan cheese and feta cheese over the very top layer of phyllo dough, then layer zucchini and tomatoes on top.
- Brush with olive oil on the vegetables and edges of the tart and sprinkle with dried basil.
- Bake for 25 minutes, until edges are golden brown.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/tomato-and-zucchini-tart/
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