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Tomato and Zucchini Tart

This weekend the weather is gorgeous in San Francisco. When I look out my windows, it reminds me of summer weather, and I forget it is already fall! However, it is a little chilly outside! I made this tomato zucchini phyllo tart for an afternoon snack. We are trying to eat more vegetables, so this weekend when I did the grocery shopping for the week I bought so many vegetables. Now the challenge will be to eat them all this week!

I used my mandolin slicer to slice the zucchini and tomatoes very thin so the water could evaporate off quickly in the oven and the dough would not get mushy. It came out really crispy!

Spread a thin layer of olive oil between each layer of phyllo dough, and sprinkle some Parmesan cheese on top of each layer. Then sprinkle feta cheese on the very top layer, then place the zucchini and tomato slices and brush with olive oil.

Tomato and Zucchini Tart
 
Save Print
Prep time
15 mins
Cook time
25 mins
Total
40 mins
 
Type: Main
Serves: 2
Ingredients
  • 10 sheets of phyllo dough
  • 1 large zucchini
  • 2 tomatoes
  • ¾ cup crumbled feta cheese
  • ⅓ cup shredded Parmesan cheese
  • 1 tbsp dried basil
  • Olive oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. Thinly slice the zucchini and tomatoes with a mandolin slicer ⅛ inch thick (or as thin as you can with a knife!).
  3. Place 1 sheet of phyllo dough on a greased baking sheet, letting the edges hang over the sides.
  4. Brush olive oil over the dough and top with another. Repeat, sprinkling Parmesan cheese every 2 layers.
  5. Tuck the edges underneath on all sides.
  6. Sprinkle Parmesan cheese and feta cheese over the very top layer of phyllo dough, then layer zucchini and tomatoes on top.
  7. Brush with olive oil on the vegetables and edges of the tart and sprinkle with dried basil.
  8. Bake for 25 minutes, until edges are golden brown.
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Fried Rosemary Mozzarella Balls

Here’s a cold weather way to enjoy fresh mozzarella cheese.  You can do this with any shape mozzarella, even string cheese, but I like the little balls, they’re kind of like the cheese version of a cocktail meatball.  Fresh rosemary and Parmesan are the only flavors in the breadcrumb coating, so the point of these is more about texture than flavor…it’s all about molten cheese in a crispy crust.  Be sure to have a warm bowl of your favorite marinara sauce ready for dipping.

There’s no need for a huge vat of oil for deep frying, I used a small, high sided saucepan and a couple of inches of vegetable oil.   The breading process can be a little messy, so it helps to bread all of the cheese at once and set them out on a plate, ahead of time.  That way you can clean up while you heat the oil, and get straight to eating once the last balls are cooked.  This is one appetizer that won’t wait, the cheese will only stay melted so long.

Fried Rosemary Mozzarella Balls

What You Will Need

  • 1/2 cup flour
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp very finely chopped rosemary leaves
  • 1/2 tsp salt and fresh cracked pepper to taste
  • 8 oz container cherry sized mozzarella balls
  • vegetable oil for frying
  • your favorite marinara sauce for dipping

Instructions

  1. Set out 3 small bowls. Put the flour in one. Beat the egg and milk together in the second. Mix the bread crumbs, Parmesan, and rosemary in the third. Add salt and fresh cracked pepper to taste to the breadcrumb mixture.
  2. Drain the mozzarella balls and dry them on paper towels. Dip the cheese balls first in the flour, then the egg, then the bread crumbs, tossing well to get an even coating. I double dipped the balls back into the egg and once more into the crumbs to get a nice complete coating. Do this for all the balls, and set on a tray.
  3. In a small saucepan with high sides, heat at least 2 inches of oil over medium heat. If you have a thermometer, you’re aiming for around 330–340F.
  4. Working in small batches, drop the balls into the hot oil and let them fry to a golden brown, about a minute or so. You don’t want the cheese to ooze out, so watch them carefully. Toss the balls gently with a spoon to make sure they don’t stick and they get evenly cooked. Lift them out with a slotted spoon and set them on a rack while you cook the rest.
  5. Serve hot with warmed marinara sauce for dipping.

Notes

Make sure to get the entire surface of each cheese ball covered with the coating, or your cheese may ooze out during frying.
Japanese Panko crumbs make the coating extra crispy, and you will find them with the regular breadcrumbs in your store, or in the Asian section.

2.2

http://theviewfromgreatisland.com/2013/10/minimal-monday-fried-rosemary-mozzarella-balls.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Shower them with a little extra Parmesan, set out the toothpicks, and dig right in.

Minimal Monday: Fried Rosemary Mozzarella Balls

Here’s a cold weather way to enjoy fresh mozzarella cheese.  You can do this with any shape mozzarella, even string cheese, but I like the little balls, they’re kind of like the cheese version of a cocktail meatball.  Fresh rosemary and Parmesan are the only flavors in the breadcrumb coating, so the point of these is more about texture than flavor…it’s all about molten cheese in a crispy crust.  Be sure to have a warm bowl of your favorite marinara sauce ready for dipping.

There’s no need for a huge vat of oil for deep frying, I used a small, high sided saucepan and a couple of inches of vegetable oil.   The breading process can be a little messy, so it helps to bread all of the cheese at once and set them out on a plate, ahead of time.  That way you can clean up while you heat the oil, and get straight to eating once the last balls are cooked.  This is one appetizer that won’t wait, the cheese will only stay melted so long.

Fried Rosemary Mozzarella Balls

What You Will Need

  • 1/2 cup flour
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp very finely chopped rosemary leaves
  • 1/2 tsp salt and fresh cracked pepper to taste
  • 8 oz container cherry sized mozzarella balls
  • vegetable oil for frying
  • your favorite marinara sauce for dipping

Instructions

  1. Set out 3 small bowls. Put the flour in one. Beat the egg and milk together in the second. Mix the bread crumbs, Parmesan, and rosemary in the third. Add salt and fresh cracked pepper to taste to the breadcrumb mixture.
  2. Drain the mozzarella balls and dry them on paper towels. Dip the cheese balls first in the flour, then the egg, then the bread crumbs, tossing well to get an even coating. I double dipped the balls back into the egg and once more into the crumbs to get a nice complete coating. Do this for all the balls, and set on a tray.
  3. In a small saucepan with high sides, heat at least 2 inches of oil over medium heat. If you have a thermometer, you’re aiming for around 330–340F.
  4. Working in small batches, drop the balls into the hot oil and let them fry to a golden brown, about a minute or so. You don’t want the cheese to ooze out, so watch them carefully. Toss the balls gently with a spoon to make sure they don’t stick and they get evenly cooked. Lift them out with a slotted spoon and set them on a rack while you cook the rest.
  5. Serve hot with warmed marinara sauce for dipping.

Notes

Make sure to get the entire surface of each cheese ball covered with the coating, or your cheese may ooze out during frying.
Japanese Panko crumbs make the coating extra crispy, and you will find them with the regular breadcrumbs in your store, or in the Asian section.

2.2

http://theviewfromgreatisland.com/2013/10/minimal-monday-fried-rosemary-mozzarella-balls.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Shower them with a little extra Parmesan, set out the toothpicks, and dig right in.