The perfect recipe for a summer bounty from the farmer’s market. Pack fresh tomatoes and herbs into a crispy golden phyllo crust to make this delicious vegan-friendly pie.
- 10 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1/4 cup Dijon mustard
- 1/2 cup fresh tender herbs (such as basil, mint, parsley, tarragon, dill, or a combination), chopped and divided
- 1 teaspoon freshly squeezed lemon juice
- 1 clove garlic, minced
- 2 pounds heirloom or beefsteak tomatoes, sliced into 1/4″ thick rounds
- Olive oil, for brushing
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Thaw one roll of phyllo dough, following thawing instructions on package. Arrange a rack in the lower third of the oven and preheat to 400°F.
In a small bowl, combine the Dijon mustard, half of the herbs, lemon juice, and garlic. On a work surface, unroll and cover 10 phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Reroll unused sheets and follow storing instructions on package.
Lightly brush the inside of a 10-inch cast-iron skillet with olive oil. Working quickly to prevent the phyllo from drying out, transfer 2 phyllo sheets to the skillet and overlap them to completely cover the bottom and sides of the skillet. Fold the overhang into the pan. Lightly brush with olive oil. Place a third phyllo sheet in the skillet so that half is hanging over the rim. Lightly brush with olive oil. Repeat with 4 sheets, arranging them so they completely cover the rim of the skillet, and lightly brushing each with olive oil. Repeat this process once more with the 3 remaining sheets so you have two layers of phyllo completely covering the rim of the skillet.
Spoon the mustard mixture into the bottom of the skillet and spread with the back of the spoon to evenly coat. Top with the tomato slices, arranging them in a spiral pattern. Brush with olive oil and season with salt and pepper.
Gently fold and crimp the overhanging phyllo toward the center of the pie, leaving the center of the tomatoes exposed. Lightly brush the edges of the phyllo crust with olive oil.
Bake for 20 to 25 minutes or until golden brown. Let sit 10 minutes. Garnish with remaining herbs.