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Ingredients
- 3 sht pastry, phyllo
- 1/4 c. butter, melted
- 1/3 c. mustard, Dijon
- 3 ounce cheese, mozzarella, thinly, sliced
- 3 ounce cheese, fontina, thinly, sliced
- 2 x tomato, thin, sliced
- 1 x garlic, clove, large, chopped
- 2 Tbsp. oregano, fresh, minced, (or possibly 2 tsp. dry)
- 2 Tbsp. oil, olive salt pepper
Directions
- Preheat oven to 375 F (190 C)
- Cut each sheet of phyllo in half crosswise.
- Lay 1 half on tea towel, keeping remaining halves covered with damp towels.
- Brush sheet with some of the melted butter.
- Place another sheet over the first, making sure which edges are not perfectly aligned.
- Brush with 1 Tbsp. (15 mL) of the mustard.
- Roughly layer remaining sheets, alternating butter and mustard and ending with mustard.
- Gently lift into 14-3/4-inch x 4-1/2-inch (37 x 11 cm) rectangular flan form with removable bottom.
- Spread remaining mustard on top.
- Fold phyllo edges under to create ruffled effect.
- Cover with layer of mozzarella and Fontina cheeses.
- Arrange tomato slices on top, overlapping them in long rows.
- Sprinkle garlic and oregano and drizzle extra virgin olive oil.
- Season with salt and pepper to taste.
- Place form on baking sheet and bake in 375 F (190 C) oven for 35 to 40 min or possibly till phyllo is golden brown.
- 4 main- course or possibly 8 appetizer servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 294 | 81% |
| Total Fat 33.5g | 42% |
| Saturated Fat 16.87g | 67% |
| Trans Fat 0.18g | |
| Cholesterol 75mg | 25% |
| Sodium 584mg | 24% |
| Potassium 234mg | 7% |
| Total Carbs 5.03g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.95g | 1% |
| Protein 12.32g | 20% |
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