Easy Cheese and Tomato Tart
3 sheets phyllo pastry
1/4 c. melted butter
1/3 c. Dijon mustard
3 oz. mozza, sliced thin
3 oz. fontina cheese, thinly sliced
2 tomatoes sliced thin
1 large garlic clove minced
2 T. fresh chopped oregano (or 2 t. dried)
2 T. olive oil
salt and pepper
Preheat oven to 375 degrees F.
Cut each sheet of phyllo pastry in half
crosswise
Lay 1 half on a tea towel, keeping the
remaining halves covered with damp towels.
Brush sheet with some of the melted butter.
Place another sheet on the first, making
sure the edges are not perfectly aligned.
Brush with 1 T. of the mustard.
Roughly layer remaining sheets, alternating
butter and mustard, ending with the mustard.
Gently place into 14 3/4 inch X 4 1/2 inch
rectangular flan form with removable bottom.
Spread remaining mustard on top.
Fold phyllo edges under to create ruffled
effect.
Cover with a layer of Mozza and Fontina
cheeses.
Arrange tomato slices on top, overlapping
them in long rows.
Sprinkle garlic and oregano and drizzle with
olive oil.
Season with salt and pepper to taste.
Place form on baking sheet and bake in 375
degree oven for 35-40 min. or until golden.
