Juicy and Cheesy Tomato Tart

This tomato tart is perfect as a side to your dinner or a lazy lunch at the cottage. Juicy tomatoes with the melted cheese on some phyllo pastry and a sprinkle of thyme...you can only imagine the sensation in your mouth...yes, it is a perfect combination and not that difficult to prepare. I bet the herb that comes to your mind when thinking of tomatoes is basil, and yes, you can use it as a garnish before serving this tart but there is something special about thyme and if you have not tried it you simply have to.

Tomato Tart

8 large ripe tomatoes

1 mozzarella

7 phyllo pastry sheets (store bought, defrosted overnight in the fridge)

1/4 cup of butter

2 tablespoons of dijon mustard

few springs of fresh thyme

salt and pepper

some basil for garnish

Preheat the oven to 400 F. Start by placing one of the pastry sheets on a baking tray (cookie size tray) Brush with some of the melted butter and keep on layering the sheets until all seven have been used. Make sure to overlap those a bit so that the edges hang outside of the tray. Brush the top with mustard and sprinkle with the shredded cheese. You can use any cheese you like, I happened to have some mozzarella waiting to be used. But emmenthal or gouda would be delicious as well. Now place slices of your tomatoes, the more ripe the better and make sure the slices are pretty thick. Sprinkle everything with salt, pepper and thyme and bake for about 25 min until bubbly and ready to be devoured.



ENJOY!!!!