Vegetables Recipes - Oven-Roasted Tomato Phyllo Tart Recipe

Ingredients 

• 2 1/2 lb plum tomatoes, halved

• 1 teaspoon muscovado sugar

• salt and freshly ground black pepper

• 3 tablespoons olive oil plus more for the pan

• 4 sheets of prepared phyllo dough, each 12 inches square

• 1 cup dry goat cheese, crumbled

• 1/2 teaspoon chopped fresh thyme

• a few basil leaves, torn

Serves 4-6 as a light meal

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Method:

1. Preheat the oven to 300F. Place the tomatoes in a single layer in a roasting pan or shallow over proof dish. Lightly sprinkle with the sugar, salt, pepper, and about half the olive oil.

2. Bake for 1 1/2-2 hours, until they are shriveled but still fairly moist. Increase the oven setting to 375F.

3. Lightly oil the base and sides of a 1 1/2 in deep, 9 in diameter loose-bottomed quiche or tart pan. Cover the phyllo dough with a clean, damp dish towel.

4. Taking one sheet at a time, dab it lightly on one side with the remaining oil and lower it into the pan, pressing it up the sides. Fold in the edges before adding the next sheet.

5. Rotate each successive sheet so that the corners are offset. Bake for 12-15 minutes, until pale golden.

6. Arrange the tomatoes in the phyllo case, in overlapping circles. Season generously with salt and pepper. Top with the cheese and sprinkle with the thyme.

7. Return the tart to the oven for 15-20 minutes, until the tomatoes are heated through and the cheese is beginning to brown. Sprinkle with basil and serve at once.