Provencal Tomato and Olive Tart
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 70.2
- Total Fat: 2.9 g
- Cholesterol: 5.4 mg
- Sodium: 146.5 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.9 g
- Protein: 2.5 g
View full nutritional breakdown of Provencal Tomato and Olive Tart calories by ingredient
Number of Servings: 12
Ingredients
-
5 med. plum tomatoes
15 small oil cured black olives, pitted and chopped.
1 large shallot, minced
1 Tbsp. minced fresh thyme or 1 tsp dried.
1 tsp. olive oil
8 sheets phyllo dough @ room temp.
1/2 c. shredded havarti cheese
1/4 c. shredded fresh basil
Directions
Makes 12 servings.
Place tomato slices on 2 or 3 layers of paper towels; cover w/ more paper towels and blot gently. Let stand 10 minutes. Combine the olives shallot thyme, fehhel seeds, and oil in a small bowl.
Preheat the oven to 400 degrees, Spray a baking sheet with nonstick spray. Keep the sheets of phyllo dough covered with plastic wrap util ready to use. lay one sheet of phyllo across the baking sheet; spray lightly with nonstick spray. Repeat layering the remainin sheets and spreayin each lightly with nonstick spray. Roll the eges of the phyllo in to make a rim.
Arrange the tomatoes on the phyllo. Sprinkle the olive ixture on top of the tomatoes; spread teh mixture evenly with a fork. Bake til the edges of phyllo are golden brown and th tomatoes are softened - about 20 minutes. Sprinkle tart with the cheese, bake till melted about 5 min. more. Sprinkly with fresh basil. Cut into 12 pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user PINKPOWER1.
Place tomato slices on 2 or 3 layers of paper towels; cover w/ more paper towels and blot gently. Let stand 10 minutes. Combine the olives shallot thyme, fehhel seeds, and oil in a small bowl.
Preheat the oven to 400 degrees, Spray a baking sheet with nonstick spray. Keep the sheets of phyllo dough covered with plastic wrap util ready to use. lay one sheet of phyllo across the baking sheet; spray lightly with nonstick spray. Repeat layering the remainin sheets and spreayin each lightly with nonstick spray. Roll the eges of the phyllo in to make a rim.
Arrange the tomatoes on the phyllo. Sprinkle the olive ixture on top of the tomatoes; spread teh mixture evenly with a fork. Bake til the edges of phyllo are golden brown and th tomatoes are softened - about 20 minutes. Sprinkle tart with the cheese, bake till melted about 5 min. more. Sprinkly with fresh basil. Cut into 12 pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user PINKPOWER1.
