Tomato, Zucchini and Cheese Tart

Tomato, Zucchini and Cheese Tart

1/2 cup Olive Oil
10 sheets Phyllo Dough
1 med. Zucchini, thinly sliced and quarted
2 cups Tomatoes (Cherry, Roma, etc. small ones work best)
1 cup Feta *
1 cup Parmesan Cheese, grated *
1/3 cup Pesto *

(* = this amount is merely a suggestion. Go with how much or low little compliments your taste.)

Preheat the over to 350 degrees.

Saute the zucchini in 3 TBL. of olive oil in a sauce pan until it becomes slightly translucent (about 5 minutes).

Set this aside to cool while you lay down one or two layers of phyllo dough on a jelly roll pan or cookie sheet. Use a silicone pastry brush to brush on a think layer of olive oil. Top this with one or two more sheets of phyllo and repeat the process until you are out of phyllo dough.

Top this with basil, gently spreading it around as if it were pizza sauce. You may want to adjust the amount of pesto according to your taste. Consider being light with your touch so as to not overwhelm your tart with pesto.

Arrange the zucchini, tomatoes and basil to your liking.

Spread out the Feta as much as you like. Top it all with the Parmesan cheese. The tart can be refridgerated, if needed, at this point.

Bake until the cheese is melted and the tart is warm, about 15-20 minutes. Cut with a pizza wheel or knife. This can be enjoyed warm or at room temperature.

Enjoy!