Recipe: Two-Cheese Tomato Tart (using phyllo dough)

TWO-CHEESE TOMATO TART

"Celebrate summer with a tomato-topped tart underpinned with creamy Fontina and stretchy mozzarella."

3 sheets phyllo pastry
1/4 cup (50 ml) butter, melted
1/3 cup (75 ml) Dijon mustard
3 oz (90 g) mozzarella cheese, thinly sliced
3 oz (90 g) Fontina cheese, thinly sliced
2 tomatoes, thinly sliced
1 large clove garlic, minced
2 tbsp (25 ml) chopped fresh oregano (or 2 tsp/10 ml dried)
2 tbsp (25 ml) olive oil
salt and pepper

Cut each sheet of phyllo in half crosswise; lay 1 half on tea towel, keeping remaining halves covered with damp towel. Brush sheet with melted butter. Place another sheet over the first, making sure edges are not perfectly aligned; brush with 1 tbsp (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 (37.5 x 11.5 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 cheese. Arrange tomato slices on top, overlapping them in long rows. Sprinkle with garlic, oregano and olive oil. Season with salt and pepper to taste.

Place form on baking sheet and bake in 375 degrees F (190 C) oven for 35 to 40 minutes or until phyllo is golden.

Makes 4 servings (you can also serve this tart as an appetizer to serve 8)
From the Hardcover edition.
Excerpted from The Complete Canadian Living Cookbook by Elizabeth Baird and the Canadian Living Test Kitchen
Copyright 2001 by Elizabeth Baird and the Canadian Living Test Kitchen. Excerpted by permission of Random House Canada, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.