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

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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