- Level: Easy
- Total: 1 hr 26 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 16 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 362
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 28 mg
- Sodium
- 410 mg
- Level: Easy
- Total: 1 hr 26 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 16 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 362
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 28 mg
- Sodium
- 410 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Unwrap the phyllo and remove 5 sheets from the stack. Reserve the remaining dough for another use.
- Put a round baking pan on top of the phyllo sheets and trim the sides. Lay the phyllo circles flat between 2 damp kitchen towels. Set the pan aside.
- Lay down 1 piece of phyllo dough on your work surface. Brush with butter and sprinkle with ground pistachios. Put a second phyllo sheet on top of the first and brush with butter and sprinkle with pistachios. Repeat 3 times, making 5 layers and the top being only phyllo. Put the stacked dough into the baking pan. Alternately, cut into squares 2 inches larger than muffin cup size; lightly butter the muffin tin and gently press prepared phyllo squares into each muffin cup to form small bowl shapes.
- Bake for about 14 to 16 minutes, until golden brown and crisp. Remove the pan from the oven and allow the tart to cool completely before topping.
- Crumble goat cheese over the crust. Top with tomatoes and season with salt and pepper, to taste. Slice and serve.
