Flaky phyllo sheets topped with cream cheese spread, tangy-vibrant heirloom tomatoes, dressed with lemon zest, fresh basil, chives and oregano straight from my herb garden. I have been wanting to make this for SO LONG so I drove down to farmers market the other day and grabbed these amazing heirloom tomatoes and FINALLY made it.
It all sits on a thin layer of creamy mix of cream cheese and vegan mayonnaise. This recipe is a keeper and the one I can’t recommend more. This recipe is so good and oh-so-easy. It's a huge crowd pleaser. Perfect for a side dish or as a main meal, that is truly a delight for your taste buds!!
🍽 S E R V I N G S
2 People
⏰ T I M E
prep time - 10 minutes
cook time - 20-25 minutes
total time - 30-35 minutes
INGREDIENTS:
🌱 FOR BASE
10 phyllo dough sheets, thawed
3/4 cup breadcrumbs
1/4 cup extra-virgin olive oil
🌱 FOR CREAM CHEESE SPREAD
1/4 cup soften cream cheese or use cashew cream cheese for vegan option
1/8 cup vegan mayonnaise (I used Hellmann's vegan mayonnaise )
1 tsp lemon juice
salt & pepper to taste
🌱 FOR TOPPING
2 big heirloom tomatoes, thinly sliced
8-10 heirloom cherry tomato, cut in half
2 tbsp lemon zest
2 tbsp extra-virgin olive oil for drizzling
Flaky sea salt
Pepper
Few basil leaves
Few oregano leaves and chives for garnish (optional)
WORKING THE MAGIC:
Preheat oven to 375F/190C. Line a baking sheet with parchment paper and brush with little olive oil.
Lay 1 sheet of the phyllo dough on the greased parchment paper. Brush the phyllo sheet with some olive oil nicely and sprinkle all over with 2 tbsp of the breadcrumbs.
Repeat the above step with the remaining phyllo sheets, olive oil and breadcrumbs.
Bake the crust for about 20-25 minutes or until golden and crispy. Let it cool completely.
Pulse the cream cheese, mayonnaise, lemon juice, salt & pepper in a food processor, until smooth. Spread the cream cheese mixture over the baked phyllo sheets.
Arrange tomato slices and halved cherry tomatoes on top and drizzle with olive oils. Over it, sprinkle some flaky sea salt and pepper and garnish with lemon zest, fresh basil leaves, oregano and chives. Cut into squares and enjoy immediately.
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