North Fork Tomato Tart

Preheat oven to 350F.

Prepare the filling: Heat a Tablespoon of olive oil in a skillet. Saute shallots until caramelized, or at least lightly browned. Remove from heat and set aside.

Chop the tomatoes and squeeze out most of the juice to keep the tart from getting soggy. Slice the zucchini very thin. Grate the cheeses.

Mix the cheese with enough mayo to form a gluey, gloppy spreadable substance.

Prepare the phyllo: Lightly brush the bottom of an 8-9″ tart or pie pan with olive oil.

Working gently, alternate pieces of phyllo dough in pan, lightly brushing each layer with some more of the olive oil. The dough should hang over the sides of the pan by a couple of inches. Just keep filling the pan with the sheets of dough. 8-10 sheets will be enough.

Next, fill the phyllo! Layer the ingredients, in the following order:

shallots
chopped tomatoes
fresh basil
sliced zucchini
fresh herbs and salt & pepper to taste
cheese/mayo mixture

Bring the overhanging phyllo dough up over the edges, leaving the center of the tart and all its cheesy goodness exposed.

Bake for 35-45 minutes, or until top is bubbly and golden.