Vegetables Tomato Giant Summer Tomato Tart Be the first to rate & review! 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 By Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on August 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Active Time: 15 mins Total Time: 1 hrs 10 mins Yield: 8 to 10 Ingredients 6 tablespoons extra-virgin olive oil, plus more for drizzling 8 sheets of phyllo dough, thawed 1/2 cup fine dry breadcrumbs 8 ounces cream cheese 1/4 cup mayonnaise 1 1/2 pounds mixed heirloom tomatoes, thinly sliced Flaky sea salt Pepper Basil leaves, for garnish Directions 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. Bake the crust for about 25 minutes, until golden and crisp; rotate the baking sheet halfway through cooking. Let cool completely. 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. Rate it Print