Heirloom Tomato and Ribbon Zucchini Tart with Purple Basil, Oregano, and Rosemary
Makes 8 servings
  • ½ (16-ounce) package frozen phyllo pastry, thawed
  • ½ cup olive oil
  • 1 (8-ounce) package cream cheese, softened
  • 1 (4-ounce) package goat cheese
  • 1 large egg
  • 2 to 3 heirloom tomatoes, sliced ¼ inch thick
  • 1 zucchini, shaved into ribbons
  • Kosher salt and ground black pepper, to taste
  • 1 small bunch fresh purple basil, torn
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh rosemary
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Lay 1 sheet of phyllo dough on prepared pan; brush lightly with oil. Top with another sheet of phyllo dough; brush lightly with oil. Repeat procedure until all phyllo sheets are used.
  3. In a medium bowl, stir together cream cheese, goat cheese, and egg. Spread cheese mixture onto dough, leaving a 1-inch border on all sides. Top with sliced tomatoes and zucchini ribbons. Sprinkle with salt and pepper.
  4. Bake until crust is golden brown and flaky, about 30 minutes. Let cool slightly; top with basil, oregano, and rosemary. Serve warm or at room temperature.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/heirloom-tomato-and-ribbon-zucchini-tart-with-purple-basil-oregano-and-rosemary-recipe/