Easy Cheesy Tomato Pie
- 3 sheets phyllo pastry
- 1/4 cup butter, melted
- 1/3 cup Dijon mustard
- 3 oz. Mozzarella cheese, thinly sliced
- 3 oz. Fontina cheese, thinly sliced
- 2 large tomatoes, thinly sliced
- 1 large clove garlic, minced
- 2 tbsp chopped fresh oregano (or 2 tsp dried)
- 2 tbsp olive oil
- Salt and pepper
Cut each sheet of phyllo in half crosswise; lay 1 half on tea towel, keeping remaining halves covered with damp towel. Brush sheet with some of the butter; place another sheet on top, making sure edges are not perfectly aligned. Brush with 1 tbsp of mustard. Keeping edges uneven, layer remaining sheets, alternating between butter and mustard, and ending with mustard. Gently lift into 14-3/4 x 4-1/2 inch rectangular baking dish. Spread remaining mustard on top.
Fold phyllo edges under to create a ruffled effect. Cover with layers of mozzarella and Fontina cheese. Top with long rows of overlapping tomato slices. Sprinkle with garlic, oregano and olive oil. Season with salt and pepper to taste.
Bake in a 375°F oven for 35 to 40 minutes or until phyllo is golden. Makes 8 appetizer servings.
|Submitted By:||Heather Guscott
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