Roasted Tomato and Feta Fillo Tart
The days are getting noticeably shorter, and the nights cooler - the tinges of autumn in the air. Farm stands are abundant with piles of fresh red, ripe tomatoes begging for your attention. Now is when you need to find an amazing recipe to serve up these bountiful summer gems. This is it, using just a few ingredients that complement the naturally tart/sweet juicy tomatoes. A perfect harvest meal or use for the holidays for it's brilliant flash of color on the table.
Preheat oven to 450°f
Wash and pat dry the tomatoes. Roll them in 2 tbs of the olive oil, sprinkle with sea salt and place on a aluminum foil lined baking tray. Roast for 20 minutes. Remove and cool. (This can be done a few days ahead of time and kept in the fridge until ready to use)
Lay 4-6 sheets of the fillo dough onto the counter. Take your tart/pie plate to measure and cut the fillo into circles to fit the bottom of the plate using a sharp knife(see photos) or fit them to your rectangular pan. Using a brush baste the bottom of the plate, lay down two sheets and brush them with butter, and the next two if you are using 6 sheets. Then the put the last two sheets on top and brush them with butter lightly. Place some beans or I used clean glass baubles to keep the fillo from curling up while you pre-bake it. Now place this into the oven at 375°f and bake until it is golden. Remove baubles or beans and cool. (this too can be done a day ahead or so if you want)
Meanwhile, Put the feta,paprika, cayenne and 1/3 cup of olive oil into a small food processor or hand blend until it is semi smooth. If not processing well, add some olive oil a tablespoon at a time until the mixture is fairly smooth and can be spread with a spoon.
Spread the feta mixture on the baked fillo tart shell, and arrange your tomatoes on top. Bake at 375°f for about 10 minutes to heat through and using a sharp knife to cut portions, serve warm, garnished with some shredded basil leaves, and a good bottle of Chianti.
Add to Favourites