Summer Tomato Tart

These Eggplant Pizzas are a fresh, flavorful twist on a classic favorite—perfect for anyone looking for easy recipes that still impress. Tender roasted eggplant slices act as a wholesome base, topped with a rich tomato sauce, fragrant basil, melted Italian cheese, and the bold, herbaceous depth of Benissimo Balsamic Garlic Oil. They’re simple enough for a quick weeknight recipe yet special enough to serve as a crowd-pleasing appetizer or a main course for a family recipe night. With every bite, you get the comfort of pizza without the extra carbs, making it a fun and creative way to bring everyone together around the table.

Ingredients:

6 tablespoons Balsamic Garlic Oil
9 sheets phyllo dough, thawed
8 ounces cream cheese
¼ cup mayonnaise
1 ½ pounds mixed heirloom tomatoes, thinly sliced
Sea salt & freshly ground black pepper
Basil leaves, for garnish

Instructions:

1. Preheat oven to 375⁰ F.
2. Brush a large rimmed baking sheet with 2 teaspoons of Balsamic Garlic Oil.  Lay 1 sheet of phyllo dough on the baking sheet: keep the rest covered with a damp paper towel.  Brush the phyllo with 2 teaspoons of Balsamic Garlic Oil.  Repeat with remaining phyllo sheets.  
3. Cut phyllo into 8 pieces and bake for 15 minutes or until golden and crisp: rotate the baking sheet halfway through cooking.  Let cool completely.
4. In a food processor, pulse the cream cheese with the mayonnaise until smooth.  Spread the cream cheese mixture in the center of the tart, leaving a ½ inch border all around.  Arrange the tomato slices on top and sprinkle with sea salt and pepper.  Drizzle lightly with Balsamic Garlic Oil and garnish with basil leaves.

Note: This tart will be flakey and tasty, not a finger food!