Filo Tomato Tart

  • MalbonSC Posted: 01/14/09
    Worthy of a Special Occasion

    In the past year or so, I have made this recipe dozens of times with variations of the toppings (black olives, pepperoni, fresh peppers, etc). It gets rave reviews every time I make it. It's a straightforward snack that can be prepared while talking with guests. When it comes out of the oven, get out of the way. Thanks to Ms. McKee for a fabulous recipe.

  • BurntToast Posted: 08/07/10
    Worthy of a Special Occasion

    Great recipe. And yes, yummy straight from the oven or cold; making it perfect for laid-back get together dinner with friends. To avoid soggy filo, I let the sliced tomatoes sit on a paper towel for a few minutes. Also, mix up the color with heirloom tomatoes -- Perfection!

  • Ristich Posted: 07/06/14
    Worthy of a Special Occasion

    I make this every 4th of July, and other times during the year, and it is always a hit. If filo dough intimidates you, don't let it. It's forgiving and in this recipe it doesn't matter if it rips and tears. Love our reader recipes! P.S. I'm a Sunset Magazine retester and made this the first time in the Sunset test kitchens. Loved it then and am still making it years later!

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