Six-ish ingredients, ten layers, crazy crisp crust.

SloBurn Tomato Tart

If you’re not already making at least one tomato tart every summer, now is the time to start. Here, sheets of filo (also spelled fillo or phyllo) dough are layered with grated Parmigiano-Reggiano and olive oil to create a crust that is shatteringly crisp, and the short list of ingredients let’s those peak-season tomatoes shine.

Makes 8 to 12 servings


[ingredients title=”Ingredients”]

  • 2 1/2 pounds tomatoes in a variety of colors, shapes, and sizes
  • 1 1/2 teaspoons kosher salt
  • 10 frozen filo sheets, defrosted according to package directions
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese
  • Handful fresh oregano leaves
  • Flaky sea salt, for serving



[directions title=”Directions”]

  1. Slice the tomatoes 1/4-inch thick and spread them out in a single layer on a countertop lined with three layers of paper towels. Sprinkle with the salt and let sit 15 to 20 minutes to release excess moisture while you assemble the crust.
  2. Preheat the oven to 400˚F.
  3. Line a large rimmed baking sheet with a sheet of parchment paper that overhangs the ends of the pan (which makes it easy to transfer to a serving board later). Place the stack of filo sheets at your workstation covered by a damp kitchen towel. Carefully place a filo sheet on the baking sheet, keeping the rest covered. (If it tears a little, it’s okay. It won’t be noticeable after baking.) Use a pastry brush to very lightly but thoroughly coat the filo sheet with some of the oil, all the way to the edges. Sprinkle with 1 tablespoon of the cheese. Place another filo sheet on top of the first one, brush it with oil, and sprinkle with cheese. Repeat until all of the filo sheets are layered, brushed, and sprinkled.
  4. Lightly pat the top of the tomatoes with paper towels to remove more of the excess moisture. Arrange the tomatoes in a relatively even, slightly overlapping layer over the top layer of filo. Drizzle any remaining oil over the tomatoes.
  5. Bake until the edges are deeply browned and crisp, about 35 minutes. Remove from the oven and scatter the oregano leaves and flaky salt over the tart. Cool to room temperature. Lift the tart from the baking sheet using the overhanging parchment paper and place it on a large serving platter. Cut into pieces, and serve.



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