This light tart is a simple way to pair fresh tomatoes with aromatic basil.
Phyllo leaves
1/2 stick butter
Parmesan cheese
Fresh sliced mozzarella cheese
Mammoth basil leaves
Tomatoes
Salt and fresh ground pepper
Carefully unwrap phyllo leaves and cut into a size that will fit a tart pan or other open baking dish. Melt the butter and with a pastry brush, lay a piece of phyllo in the pan and paint the surface with butter. Sprinkle lightly with Parmesan cheese for 8 layers. Fold in edges and brush into place with butter. Top with a layer of fresh sliced mozzarella cheese, Mammoth basil leaves and tomatoes. Season with salt and fresh ground pepper. Bake in a preheated 375° oven for 45 minutes, until edges of the tart are golden and crisp.