The Lovell Table

My “tomato girl summer” was predictably more of a food moment than a style moment. I baked up this easy tart as a goodbye to our summer tomato dishes and it is delicious. I can’t wait to serve this as an appetizer for company!

Ingredients

• 1 heirloom tomato
• 1/2 cup cherry tomatoes
• 2/3 cup Greek yogurt
• 4 ounces cream cheese
• 4 tablespoons butter (melted)
• 1 teaspoon dijon mustard
• 1 handful asparagus “tops”
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon everything bagel seasoning
• 12 sheets phyllo pastry

Method

1. Heat oven to 375 and line a sheet pan with parchment paper
2. Slice the tomatoes into thin slices and set aside
3. In a blender, blend together the Greek yogurt and cream cheese until smooth and spreadable
4. In a small bowl, whisk together the butter and dijon mustard
5. Place 4 phyllo pastry sheets on the sheet pan and brush with the butter mixture to coat
6. Layer a phyllo sheet on top and brush again with butter
7. Repeat step 6 until all phyllo sheets have been used
8. Brush the final sheet with the butter mixture and then spread the cream cheese and Greek yogurt on top
9. Distribute the asparagus and tomato slices on top of the cream cheese
10. Top with salt, pepper, red pepper flakes and everything bagel seasoning
11. Drizzle any remaining butter mixture over top
12. Bake for 20-25 minutes