Servings: 12 servings
4 plum tomatoes, thinly sliced
1/2 small red onion minced
2 tablespoons olive oil
16 pitted kalamata olives, coarsely chopped
1/2 teaspoon dried thyme
1/2 cup crumbled goat cheese
2 tablespoons olive oil
8 (12 x 17-inch) sheets frozen phyllo dough, thawed
1/4 cup chopped fresh basil
Place the tomato slices on sheets of double-lined paper towels. Cover the tomatoes with more paper towels and blot gently. Let stand 10 minutes.
Combine the onion, olive oil, olives, and thyme in a small bowl until blended; set aside.
Position a rack in the lower third of the oven and preheat oven to 400°F. Spray a baking sheet with olive oil cooking spray. Lay one sheet of phyllo across the baking sheet. Keep the unused phyllo covered with a damp towel to prevent from drying out. Lightly spray the phyllo with cooking spray. Repeat layering the remaining phyllo spraying each sheet lightly with cooking spray. Roll the edges of the phyllo in to make an edge.
Arrange the tomatoes across the phyllo. Scatter the onion mixture evenly over the tomatoes, using a fork to evenly spread the mixture. Top with the goat cheese. Bake until edges of phyllo are golden brown and tomatoes are softened, 15 – 20 minutes. Sprinkle with basil. Cut the tart into 12 pieces. Serve immediately.
Per Serving (1 piece): 99 Cal; 3 g Protein; 6 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 9 g Carb; 1 g Fiber; 1 g Sugar; 26 mg Calcium; 1 mg Iron; 150 mg Sodium; 4 mg Cholesterol
Original recipe courtesy Paula Deen:Hot Tomato Tart Appetizers
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen
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