This simple, summer phyllo tart is topped with tons of savory goodness. Recipe by Serena Wolf of Domesticate Me blog.
- 1/3 cup extra-virgin olive oil (melted butter or ghee is also great), plus extra if needed
- 1 large garlic clove, grated or finely minced
- Pinch of salt
- Freshly ground black pepper
- 8 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- ½ cup grated Gruyère cheese
- 1 medium heirloom tomato (or tomato of your choice), sliced into thin rounds
- ½ cup sweet corn kernels (roughly ½ ear of sweet corn)
- 2 slices cooked bacon, crumbled
- Fresh basil leaves
- Hot honey or regular honey
Bring the phyllo dough to room temperature. Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out.
Preheat the oven to 375°F. Line a baking sheet with parchment, foil, or a silicone baking mat. If using foil, spray with nonstick cooking spray. Add the olive oil and garlic to a small bowl. Season with a generous pinch of salt and pepper and whisk to combine.
Place one sheet of phyllo on the prepared baking sheet. Lightly brush with the olive oil mixture. Layer with another sheet of phyllo, brush with oil, and repeat with the remaining sheets of phyllo. While you’re working with the phyllo, re-cover the dough every time you remove a sheet to prevent it from drying out.
Sprinkle the cheese on top of the stacked phyllo, leaving a roughly 1-inch border around the tart. Top with tomato slices, corn, and bacon. Fold the dough in on itself on all four sides of the tart to create a border (you can skip this step if you like).
Transfer the tart to the oven and bake for 20-25 minutes until the phyllo is golden brown. Top the tart with basil and drizzle with hot honey. Slice and serve!