Ingredients

5 plum tomatoes, thinly sliced

15 small oil-cured black olives, pitted & chopped

1 large shallot, minced

1 tablespoon minced fresh thyme or 1 tsp dried

1 tablespoon finely crushed fennel seeds (always include these, they taste wonderful)

1 teaspoon olive oil

8 (12x17-inch) sheets phyllo dough, at room temperature

1/2 cup shredded Havarti cheese

1/4 cup chopped basil, fresh

Preparation

  1. Place the tomato slices on 2 or 3 layers of paper towels; cover with more paper towels and blog gently. Let stand 10 minutes. Combine the olives, shallot, thyme, fennel and oil in a small bowl.
  2. Preheat oven to 400 F. Spray a baking sheet with nonstick spray. Keep the sheets of phyllo covered with plastic wrap until you’re ready to use (to keep them from drying out). Lay one sheet of phyllo across the baking sheet; lightely spray with nonstick spray. Repeat, layering the remaining phyllo and spraying each sheet lightly. Roll the edges of the phyllo in to make a rimmed edge.
  3. Arrange the tomatoes across the phyllo. Sprinkle the olive mixture on the top of the tomatoes; spread the mixture evenly with a fork. Bake until the edges of the dough are golden brown and the tomatoes are softened, about 20 minutes. Sprinkle the tart with cheese. Bake until the cheese melts, about 5 minutes. Sprinkle with the basil. Cut the tart into 12 pieces, then cut each piece diagonally in half. Serve hot.