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Phyllo BLT Tart

The thing about phyllo is, well, it takes a little time to prepare. A little TLC, as it were. Which makes it the perfect ingredient in case you’re feeling anti-social.

If the phone rings? You literally shouldn’t take a break to answer it.

You’re preparing phyllo.

If the weather is gross and depressing?

Ignore it.

You’re making phyllo.

And by the time your little project is over, you always have something beautiful to show for it. In this case, it’s parmesan cheese deliciousness between layers of phyllo, topped with tomatoes, bacon and more cheese.

If you’re feeling less anti-social, you can crack open a good glass of wine and share it with someone you love.

Phyllo BLT Tart

Serves 2-4.


3 tablespoons unsalted butter, melted

2 tablespoons olive oil

10 sheets room temperature phyllo sheets

½ cup parmesan cheese, divided

½ cup room temperature cream cheese

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon lemon pepper

1 large tomato, halved and thinly sliced

3 pieces cooked bacon, crumbled

¼ small red onion, thinly sliced

Baby greens, arugula, or watercress


Preheat oven to 375 degrees.

Combine the melted butter with olive oil, in a small bowl.

Place phyllo under a damp paper towel.

Remove 1 sheet of phyllo, and place it on a large, rimmed baking sheet.

Brush with butter/olive oil mixture, and sprinkle with a dusting of parmesan cheese. Repeat with remaining phyllo sheets. (Note: If they rip or tear a little, don’t worry about it. It’s in their nature to be finicky. Just roll with it, and it will be fine.)

In a small bowl, combine cream cheese, oregano, basil, and lemon pepper. Dollop cream cheese mixture on tart.

Top with tomatoes, bacon, onion, and remaining parmesan.

Bake until phyllo is brown and the cheese is melted, about 17-20 minutes.

Cut into 8 pieces, and top with greens.

(Photos by Launie and Jedd Kettler)

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