Christopher Testani
Active Time
15 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 8 to 10

In the height of summer, when tomatoes are at their most delicious, Food & Wine’s Laura Rege showcases them in this simple, fresh tart. She layers and bakes phyllo with breadcrumbs to create an extra-crispy base, then spreads the crust with a mix of mayo and cream cheese before topping the tart with colorful, juicy, glorious tomatoes.  Slideshow: More Savory Pie and Tart Recipes

How to Make It

Step 1    

Preheat the oven to 375°. Brush a large rimmed baking sheet with 2 teaspoons of 
the olive oil. Lay 1 sheet of the phyllo dough on the baking sheet; keep the rest covered with damp paper towels. Brush the phyllo with 2 teaspoons 
of olive oil and sprinkle all over with 1 tablespoon of the breadcrumbs. Repeat the layering with the remaining phyllo, olive oil and breadcrumbs. 


Step 2    

Bake the crust for about 
25 minutes, until golden 
and crisp; rotate the baking sheet halfway through 
cooking. Let cool completely.


Step 3    

In a food processor, pulse 
the cream cheese with the mayonnaise until smooth. Spread the cream cheese mixture in the center of the tart, leaving 
a 1/2-inch border all around. Arrange the tomato slices 
on top and sprinkle with flaky sea salt and pepper. Drizzle lightly with olive oil and garnish with basil leaves. Cut into squares and serve.


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