Late Summer Menu Heirloom Tomato and Cheese Tart Fried Zucchini Blossoms with Ricotta and Basil Summer Minestrone Grilled Pork Chops with Fresh Asian Plum Sauce Mixed Berry Slump Main Recipe Index

Makes 6 first-course servings or 12 hors d'oeurves

Not only is this free-form filo tart colorful and tasty, it is also versatile. Cut it into small rectangles to serve as an appetizer with drinks, or place larger pieces atop a green salad as a first-course. For the most dramatic effect, use a variety of not-too-big colored tomatoes--large tomatoes won't fill the crust as nicely as small ones.

6 small to medium heirloom tomatoes
12 sheets frozen filo dough, defrosted
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan cheese
2 ounces rindless goat cheese, crumbled
Salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh herbs, such as a combination of basil, chives, and parsley

1. Position an oven rack in the center of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Core and slice the tomatoes into 1/8- to 1/4-inch thick rounds, discarding the end slices. (The tomatoes should be cut on the thin side so their juices can evaporate during baking before they have a chance to make the crust soggy.) Place the tomato rounds on paper towels. Cover with another layer of paper towels and let stand to drain excess juices while preparing the filo crust.
3. Place a filo sheet on the baking sheet. Brush the filo with olive oil. Top with remaining filo sheets, brushing each with oil. Fold over the 4 sides of the filo stack to make a 3/4-inch wide border. Sprinkle the area inside the border with the Parmesan cheese. Top with the tomato slices, overlapping the slices as needed. Sprinkle with the goat cheese, and season with salt and pepper.
4. Bake until the filo is crisp and deep golden brown, about 20 minutes. Cool slightly or to room temperature. Sprinkle with the herbs, cut into rectangles and serve.