Crispy “Starlight Gardens” Tomato, Basil, and Mozzarella Pie - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Crispy “Starlight Gardens” Tomato, Basil, and Mozzarella Pie

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    NEWSLETTERS

    On the Road Again
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    Rocco's offers a mix of thin-crust pizza, sandwiches and house-made Italian entrees.

    ½ Cup extra virgin olive oil
    1 Stick butter
    Basil leaves-crushed
    Garlic cloves-crushed
    Phyllo dough sheets
    1 ½ cups shredded mozzarella-or any favorite cheese
    4 Heirloom tomatoes-sliced 1/3” thick
    Salt and pepper to taste
    Basil as needed for garnish

    • Preheat oven to 375ºf. Heat the olive oil, butter, basil and garlic until melted and just beginning to boil.
    • Turn off the heat and let the flavors infuse for 10 minutes.
    • Season butter-oil mix with salt and pepper to taste.
    • Grease a large cookie sheet with olive oil or vegetable spray.
    • Lay one sheet of phyllo on the pan and brush with the butter/oil mixture.
    • Repeat with the remaining 7 sheets.
    • Sprinkle the shredded cheese over the top sheet to within 2” from the edges.
    • Top the cheese with the sliced tomatoes, slightly overlapping or shingling each tomato.
    • Roll the edges inward to create a border.
    • Drizzle any remaining olive oil/butter mixture over the tomatoes and season if desired.
    • Bake in the oven for about 25 minutes or until phyllo is crisp and golden.
    • Cool briefly out of the oven, Garnish the top with more torn basil leaves, slice into portions and serve warm or room temperature.
    • Great with a green salad and more fresh tomatoes. Enjoy!