Tomato, Zucchini & Basil Phyllo Tart
|Olive oil||1 Tablespoon (For Brushing)|
|Basil leaves||1 Tablespoon|
|Cherry tomatoes||8 , thinly sliced|
|Zucchini||1 , thinly sliced|
|Eggs||2 , beaten|
|Skim milk/Semi skim milk||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
|Phyllo pastry sheets||2|
1. Preheat the oven to 375°F/190°C. Lightly oil individual loose-bottom tart pans.
2. Working quickly so that the phyllo pastry does not dry out, cut each sheet into equal-size pieces Layer pieces of pastry at a time in the tart pans, lightly brushing with oil. Carefully press the pastry into the sides of the pans so that the corners of the pastry point upward. Arrange the pans on a large baking sheet.
3. Sprinkle two-thirds of the torn basil leaves over the pastry bases and cover with overlapping slices of tomato and zucchini. Beat the eggs with the milk in a bowl and season well with pepper. Divide the egg mixture evenly between the pans and sprinkle the remaining torn basil leaves over it.
4. Bake in the preheated oven for 20-25 minutes, or until the egg mixture has set and the pastry is crisp and golden. Serve warm or cold.