Christmas parties are well underway, so it’s that time of the year again when everyone is searching for simple party recipes to make. Try a Minty Fruit Salad with Honey Ginger Dressing, or a Curried Cranberry Walnut Rice, or the recipe I’m featuring here - Flaky Tomato & Cheese Tart.
This Flaky Tomato & Cheese Tart is a tasty, crunchy pastry I enjoy serving at a cozy party during the holiday season. It’s a little messy, with flakes falling onto your plate with each bite, but that makes it fun – still munching long after you’re done with the tart.
To make Flaky Tomato & Cheese Tarts, just roll out some filo sheets, brush with olive oil, and spread feta and mozzarella cheese on top. Then dot it with bright red cherry tomatoes and a few other favorites like mushrooms, asparagus, or thin slices of zucchini. Keep it fun and merry.
Finally, sprinkle with fresh garlic bits, dried basil, and the mildly spicy Aleppo Chili Pepper Flakes. This scrumptious, golden crisp pastry is a guaranteed hit at any Christmas party.
Flaky Tomato & Cheese Tart by Season with Spice
Makes one 4 1/2” x 7” tart
Ingredients:
15-18 Filo sheets*
Olive oil for brushing
1/2 cup grated mozzarella cheese
1/3 cup ricotta cheese or crumbled feta cheese
1 clove garlic – minced
Sprinkling of dried Basil Leaves
Freshly ground black pepper, to season
A handful of cherry tomatoes – halved
Sprinkles of Season with Spice's Aleppo Chili Pepper Flakes
Method:
1. Preheat oven to 355F.
2. Line a baking tray with parchment paper.
3. Gently roll out the filo sheets and cut into 4 1/2” x 7” sheets.
Lay one sheet on the parchment paper, and then grease it very lightly with olive oil. Place another sheet on top, and very lightly grease again. Continue stacking and greasing them one by one until all 15-18 sheets are used.
4. Fold all the edges in about half an inch to form a border crust.
5. Top with mozzarella cheese, feta cheese, herbs and garlic (and red chili flakes if using). Arrange cherry tomatoes on top. Sprinkle with black pepper and Aleppo Chili Pepper Flakes.
6. Bake for 20-25 minutes or until golden. Serve warm.
Notes:
For the filo sheets, I used the standard 9” x 14” sheets, and cut them into half. A 4 1/2” x 7” tart is a good size for a one person meal (enjoy it with a side of arugula salad). Or a good size to share between three people as an appetizer.
Makes one 4 1/2” x 7” tart
Ingredients:
15-18 Filo sheets*
Olive oil for brushing
1/2 cup grated mozzarella cheese
1/3 cup ricotta cheese or crumbled feta cheese
1 clove garlic – minced
Sprinkling of dried Basil Leaves
Freshly ground black pepper, to season
A handful of cherry tomatoes – halved
Sprinkles of Season with Spice's Aleppo Chili Pepper Flakes
Method:
1. Preheat oven to 355F.
2. Line a baking tray with parchment paper.
3. Gently roll out the filo sheets and cut into 4 1/2” x 7” sheets.
Lay one sheet on the parchment paper, and then grease it very lightly with olive oil. Place another sheet on top, and very lightly grease again. Continue stacking and greasing them one by one until all 15-18 sheets are used.
4. Fold all the edges in about half an inch to form a border crust.
5. Top with mozzarella cheese, feta cheese, herbs and garlic (and red chili flakes if using). Arrange cherry tomatoes on top. Sprinkle with black pepper and Aleppo Chili Pepper Flakes.
6. Bake for 20-25 minutes or until golden. Serve warm.
Notes:
For the filo sheets, I used the standard 9” x 14” sheets, and cut them into half. A 4 1/2” x 7” tart is a good size for a one person meal (enjoy it with a side of arugula salad). Or a good size to share between three people as an appetizer.
