Food Recipes Cheesy Heirloom Tomato Tart 4.3 (12) 1 Review Pre-seasoning your tomatoes is the key to a crispy, crunchy bottom. By Jenna Helwig Jenna Helwig Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Updated on December 04, 2023 Rate PRINT Share Close Photo: Greg DuPree Prep Time: 20 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Here’s a universal truth about good recipes: Smart steps lead to better cooking. In the case of this tomato tart recipe, that includes pre-seasoning the tomatoes so that they release excess juices. Doing this means that the tomato liquid doesn’t seep out and makes the tart soggy. These top an herbed Cheddar-mayonnaise mixture and crispy phyllo sheets for something part Southern tomato pie and part spanakopita. A green salad with cucumbers and avocado would be a nice addition to make this meal heartier. How to Freeze Tomatoes So You Can Enjoy Them Whenever You Want Ingredients 12 ounces mixed heirloom tomatoes (about 3 medium), sliced ¼ in. thick 1 cup cherry tomatoes, halved 1 ¼ teaspoon kosher salt, divided 3 ounces sharp Cheddar cheese, shredded (about 1 cup) ½ cup mayonnaise 2 scallions, finely chopped 1 tablespoon chopped fresh dill, plus sprigs for serving Pinch of cayenne ½ teaspoon freshly ground black pepper, divided ¼ cup olive oil 10 frozen phyllo pastry sheets (from a 16-oz. pkg.), thawed Directions Preheat oven to 450°F with a rack in lowest position. Arrange tomatoes on a large baking sheet lined with paper towels. Season with 1 teaspoon salt and let stand 10 minutes. Pat dry with paper towels. Meanwhile, stir together cheese, mayonnaise, scallions, chopped dill, cayenne, and ¼ teaspoon pepper in a medium bowl. Place oil in a small bowl. Line a baking sheet with parchment paper, brush with oil, and place 1 phyllo sheet on top; brush with oil. Repeat with remaining 9 phyllo sheets and oil. Spread cheese mixture evenly over top, leaving a ½-inch border. Top with tomatoes and season with remaining ¼ teaspoon each salt and pepper. Bake until crust is golden brown, 18 to 20 minutes; let cool 5 minutes. Top with dill sprigs just before serving. Rate It Print Nutrition Facts (per serving) 558 Calories 44g Fat 31g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 558 % Daily Value * Total Fat 44g 56% Saturated Fat 10g 50% Cholesterol 33mg 11% Sodium 1150mg 50% Total Carbohydrate 31g 11% Total Sugars 3g Protein 10g 20% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.