Summer Tomato Tart

I used the last few sheets of my leftover phyllo for this lovely supper. Jamie Oliver's exact name for this is Late Summer Tart. Well, it's not exactly late summer, but I made it just the same. The heirloom tomatoes give the top of the tart color and be sure to use a nicely sharp cheddar or this dish will be bland. Jamie makes a lot of tart/quiche type dishes.....I posted an asparagus and potato tart not long ago too.

But with this one, take my advice and add some sauteed sliced shallots; such a nice light flavor and it seems to work with this tart well. Phyllo is so much more forgiving than pie crust and I love the way it gives tarts a light rustic look. 

Jamie Oliver's Late Summer Tart

Ingredients:

3/4 pound ripe heirloom tomatoes, sliced
sea salt 
freshly ground black pepper 
2 large eggs 
scant 1 3/4 cups heavy cream
generous 2/3 cup grated sharp cheddar cheese
1/8 cup butter, melted
phyllo pastry 
small bunch fresh marjoram or oregano (I used oregano)
olive oil 

Method:

Preheat the oven to 350°F. Place the sliced tomatoes in a colander and sprinkle them with salt and pepper. Adding salt to them will bring out their flavour and also reduce the amount of moisture that seeps into the tart. 

 Beat the eggs in a bowl, then add the cream, grated cheese and a good pinch of salt and pepper. Mix and set aside. 

 Take a large tart pan with a removable bottom (either a 10” round tin, or roughly 8” x 11” rectangular tin) and brush it with a little of the melted butter. Cover the tray with a layer of phyllo, overlapping the sheets so there are no gaps. Brush this base layer with more of the butter and repeat 4 or 5 times until you have a sturdy base for the filling. 

 Pour the cream mixture onto the phyllo base and make sure it's evenly spread over it. Lay your tomatoes on top, then season it again. 

Pick the leaves from the herb sprigs and toss them in a little olive oil to lightly coat them. Sprinkle these over the tart, then place it on the bottom shelf of the hot oven for 40 to 45 minutes, until bubbling and golden. Leave to cool for a few minutes then serve with a simple, fresh salad.