- Portion size 4 servings
- Credits : © CanadianLiving.com
- 3 sheets phyllo pastry
- 1/4 cup butter melted
- 1/3 cup Dijon mustard
- 3 oz mozzarella cheese thinly sliced
- 3 oz fontina cheese thinly sliced
- 2 tomatoes thinly sliced
- 1 clove garlic minced
- 2 tablespoons chopped fresh oregano
- 2 tablespoons olive oil
Cut each sheet of phyllo in half crosswise; lay 1 half on tea towel, keeping remaining halves covered with damp towel. Brush sheet with melted butter. Place another sheet over the first, making sure 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 (37.5 x 11.5 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 cheese. Arrange tomato slices on top, overlapping them in long rows. Sprinkle with garlic, oregano and 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 minutes or until phyllo is golden.