Oven drying tomatoes is the best way to use up the ones that have lost their lustre: it concentrates the flavour and rids them of excess moisture so you can use them in a variety of dishes over the coming days.
Ingredients
4-5 medium tomatoes
handful of Cherry Tomatoes (optional)
6pieces Phyllo dough
olive oil
Sesame Pesto
¾cupbasil (slightly packed)
¼cupolive oil
2tbspsesame seeds
1tbsptahini
2cloves of garlic
juice of 1/2 lemon
generous sprinkling of salt and pepper
Note:
Can be served warm or at room temperature.
Instructions
Tomatoes
1
Preheat oven to 250 F.
2
Working crosswise, slice tomatoes into 3mm slices.
3
Divide among parchment-lined baking sheets and bake, on the centre rack, for 1 hour.
4
Remove from oven and let cool while the Phyllo dough defrosts and sesame pesto is made.
Pesto
5
Add all Sesame Pesto ingredients to a food processor or blender and blend until all ingredients come together to make a sauce. (If using a blender, adding 1 to 2 tablespoons of water may help with blending).
Tart
6
Preheat oven to 350 F.
7
Place 1 sheet of Phyllo dough onto a prepared baking sheet (oil) or parchment-lined baking sheet. Lightly brush with olive oil.
8
Repeat for 5 more layers.
9
Carefully fold each side inward by 1-inch to form a border crust.
10
Use a fork to poke holes through phyllo so it doesn’t rise during baking.
11
Spoon all of the pesto onto the centre of the Phyllo and spread out until it touches the edge of the borders.
12
Using a spatula, remove tomatoes from the baking sheet and spread evenly over the pesto.
13
Add to the centre of the oven and bake for 25 minutes. Optional: Broil on high for one minute to attain a more golden crust.
14
Top with flaked salt, basil leaves and sesame seeds before serving.