Wednesday, October 03, 2012

Tomato and Feta Phyllo Tart

One day long ago, I was watching a cooking show about some sort of fancy phyllo pastry involving spicy soppressata, an Italian salami that I love. I bought the phyllo and then never made the pastry. (Typical procrastinate-y me.) The phyllo has been sitting in my freezer for months.

I knew if I waited until I found that recipe again and then went and got whatever ingredients I needed in order to make it, I'd probably never get around to using the phyllo. We had lots of grape and cherry tomatoes from our garden sitting around, so I decided to make a tart with those tomatoes and some delicious feta instead. You can't go wrong with that combination!

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