If you want a simple, yet tasty and impressive snack, then you want a tomato and feta phyllo tart. I must caution you though, this snack is only as good as the quality of its ingredients. So if you have nice looking tomatoes, good quality olive oil, and real feta cheese with some flavor (nothing packaged in plastic from the grocery store…think cheese shop), then I encourage you to try this. The reason being is that the phyllo is rather tasteless. It is the topping that provides the real flavor. If your tomato and feta are bland, then this entire thing is bland. You have been warned.
Next time I would make the tarts smaller and with more topping, thereby eliminating the wide phyllo edges. When I took my first bite, all I got was phyllo…not very tasty. So I would make the topping go all the way out to the edges.
Tomato and Feta with Olive Oil Phyllo Tarts
1 package phyllo dough
1 large tomato
2 cups feta cheese crumbles
2 tablespoons olive oil plus extra for brushing onto phyllo
Salt and pepper
Preheat oven to 350 degrees.
Thaw phyllo dough, and brush a sheet with a light coat of olive oil, and set aside. Then brush the rest of the sheets, and place one on top of the other. Place on a baking sheet lined with parchment paper. Using a sharp knife, cut the phyllo into squares-two rows, four squares in each row. Chop tomato and toss with olive oil, salt and pepper. Place tomatoes and crumbled feta cheese on top of each square, covering the entire square. Bake in oven for 20-25 minutes, or until phyllo is golden brown.