Tomato & Potato Phyllo tart


Tomato & potato phyllo tart

This is an old recipe with a new jacket on! (Sounds a bit like me in winter…lol!)

The original recipe calls for Puff pastry which taste really, really good!. Now I don’t have to tell you how much fat there is in puff pastry do I?. So because I’m such a good girl I’ve decided to use phyllo pastry instead.

This tart is best served hot from the oven to the plate. The leftovers however do not taste nearly as good as the phyllo pastry gets a bit soggy from the tomato and onion sauce.

If you don’t have enough people to feed at once rather make a smaller tart by dividing the recipe by half.

 Tomato & Potato Phyllo tart

2 potatoes

1 onion

5 ml dried Marjoram

Salt and pepper to taste

3 tomatoes cubed

1 tsp sugar

2 tbs tomato puree

90 ml water

+- 4 tbs butter melted

5 sheets of phyllo pastry

1 cup of grated Mozzarella cheese.

Pre heat your oven to 180 degrees and grease a baking sheet.

Peel and cut the potatoes in thin slices and cook in salty water until soft. Strain and set aside to cool down. In the meantime fry your onions in a little olive oil with the dried Marjoram until soft. Add the tomatoes stirring continuously. Add the tomato puree, sugar and water cooking it for a minute or two until most of the liquid has evaporated and a thick sauce have formed. Season to taste with salt and pepper.

Lay  a sheet of phyllo pastry on your baking tray and brush with the melted butter, add another sheet of phyllo pastry, continue with the process.

Smear the phyllo pastry base with the tomato and onion sauce and layer the sliced potatoes on top. Sprinkle the grated Mozzarella cheese over the potatoes and bake in the oven for +- 15 – 20 minutes until golden brown. Serve hot.

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About Daily Dose of Fresh

I'm a advent fan of food, blogging, art, photography and life! Blogging mostly about food and recipes from South Africa.

Posted on April 16, 2012, in Tarts and tagged , , , , , , , , , . Bookmark the permalink. 20 Comments.

  1. looks wonderfully hearty! think im going to have to try this. thank you for sharing :)

  2. I nominated you for a fistful of awards! Accept as many or as few as you want, but know I really appreciate your posts full of delicious recipes. I always love your savory tarts and the pictures of your garden :) If you accept them just post the awards and link them back to me, nominating a few of your favorite blogs, and answer a handful of questions about yourself. Thanks so much!
    http://sugardishme.com/2012/04/18/a-whole-buncha-things-and-cake/

  3. What a lovely appetizer this will make when tomatoes are ready to harvest from the garden.

  4. Antoinette Joubert

    MMMMMM nammmmmieeee, gaan dit nog goed met jou?

  5. A very nice tart recipe. And cooking it using a baking process is healthy way…

  6. Anything on Phyllo is phenomenal! I actually have some Greek friends who make their own phyllo, I had NO idea that you could stretch the dough to cover a dining table. Then it’s folded and re-stretched into this paper thin yet resilient dough. I didn’t have my camera with me and I keep asking them to invite me again when they make another batch. It was something to behold. Great post!

  7. Oh…..I’m going to be naughty and use puff pastry…..just the low-fat version from the freezer section….that’ll negate it all, right?

    • :) what ever tickles you pink kelly! It taste great with puff pastry. We don’t have a low fat version here in South Africa that I know off, I’m jealous now.

      • Our low-fat version is only new – I’m not sure you can buy the Pampas brand; might be Australia only, but that’s the one to look out for!

  8. It sounds delicious!!I love phyllo and cheese and cheese and tomato is a winning combo!!

  9. I firmly believe that phyllo dough is magical.
    And so is cheese. :)

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