Serves 4
4 Phyllo Tart Shells (recipe below)
6 ounces goat cheese, chilled
2 tablespoons extra virgin olive oil
1/2 teaspoon grated lemon zest
1/2 teaspoon finely chopped rosemary leaves
1/2 teaspoon finely minced garlic
1/2 teaspoon kosher salt, plus more for tomato slices
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
3 large firm-ripe tomatoes, cored and sliced 1/3-inch thick (you should have 8 slices)
2 slices bacon, cooked until golden and crumbled OR 1 tablespoon pine nuts, lightly toasted
Preheat an oven to 400ºF. Place the phyllo shells on a parchment lined baking sheet.
In a large bowl, combine the goat cheese, olive oil, lemon zest, rosemary, garlic, 1/2 teaspoon salt and pepper, stirring until the mixture is well blended; set aside.
In a small bowl, combine the parsley, oregano and thyme; set aside.
Place one tomato slice in each phyllo shell; sprinkle with a pinch of salt and a pinch of the herbs. Top with some of the goat cheese mixture, using about half the mixture divided evenly between the tart shells. Top with a second tomato slice, then the remaining goat cheese mixture, divided evenly between the shells.
Bake for 10 minutes or just until warmed. Garnish each tart with a pinch of the remaining chopped herbs and some bacon or a few pine nuts. Serve at room temperature.
Phyllo Tart Shells
Makes 4 shells
6 tablespoons unsalted butter
4 large sheets phyllo dough, thawed
In a small saucepan over low heat, or in the microwave, melt the butter. Let it stand until the white solids have settled. Pour off and reserve the clear (clarified) butter. Discard the solids.
Place one sheet of phyllo lengthwise on a work surface. (Keep the remaining sheets covered with plastic and a dampened cloth.) Brush half with melted butter. Fold the phyllo in half and brush with melted butter. Fold the phyllo in half again to make a square approximately 7-by-8 inches.
Transfer the square of buttered phyllo to a 3 1/2-inch tart pan (at least 1 1/2 inches deep). Press the phyllo into the pan. Trim the edges evenly with a kitchen scissors. Place a 4-inch square of foil into the pan over the phyllo (to prevent puffing during baking.) Repeat with the remaining sheets of phyllo. Refrigerate the shells until ready to bake.
Preheat an oven to 350ºF. Prebake the shells 8 to 10 minutes or just until golden. Cool in pans. The shells can be made 1 to 2 days ahead and stored, lightly wrapped, at room temperature.