Herb Phyllo Tomato Tart

This is my absolute favorite-ist thing on the whole planet to do with tomatoes in the summer! It takes a little work to put the layers together, but it’s worth it when you literally layer in the flavor. A very addicting, tasty treat – delicious straight from the oven, room temp or even cold. It doesn’t last long in my house because I eat it all myself!


Servings: 16 squares
Time: 15 minutes active; about 45 minutes total
Price: ~$10.50 total; $0.65 per square
Nutrition (per serving): 
Calories: 103.2
Protein: 4g
Fat: 1.5g
Saturated fat: 1.5g
Carbohydrates: 12.9g
Fiber: 0.95g
Sodium: 131.4mg
Cholesterol: 6.2mg


  • 7 sheets (about 7 oz) phyllo dough
  • 2 Tbsp EVOO
  • 1 1/2 oz parmesan, grated
  • 2 Tbsp mixed fresh herbs, chopped (I used thyme, basil and oregano)
  • 1/2 lb onions, sliced very thinly
  • 2 lb tomatoes, sliced very thinly
  • 3 oz smoked mozzarella, grated
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper


  1. Preheat the oven to 375 degrees. Meanwhile line a large cookie sheet with foil and spray with cooking spray. Set up all your ingredients around the cookie sheet.
  2. First, lay one sheet of phyllo on the sheet. Brush lightly with EVOO and sprinkle about 1 Tbsp parmesan and a small amount of herbs evenly over top. Repeat until you have all seven phyllo sheets dressed.
  3. Top with onion slices and mozzarella. Then lay tomato slices, overlapping slightly. Sprinkle with red pepper flakes and black pepper.
  4. Bake 30 minutes. Cool slightly, cut and serve.

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