Make this savoury tart with phyllo dough, a blend of cheeses and flavourful fresh herbs.
ingredients
directions
Preheat oven to 375°F (190° C)
Cut each sheet of phyllo in half crosswise.
Lay 1 half on tea towel, keeping remaining halves covered with damp towels.
Brush sheet with some of the melted butter.
Place another sheet over the first, making sure that edges are not perfectly aligned.
Brush with 1 tablespoon (15 mL) of the mustard.
Roughly layer remaining sheets, alternating butter and mustard and ending with mustard.
Gently lift into 14-3/4-inch x 4-1/2-inch (37 x 11 cm) rectangular flan form with removable bottom.
Spread remaining mustard on top.
Fold phyllo edges under to create ruffled effect.
Cover with layer of mozzarella and Fontina cheeses.
Arrange tomato slices on top, overlapping them in long rows.
Sprinkle garlic and oregano and drizzle olive oil.
Season with salt and pepper to taste.
Place form on baking sheet and bake in 375°F (190°C) oven for 35 to 40 minutes or until phyllo is golden.
4 main- course or 8 appetizer servings