This refreshing tart is so good that we decided to make it several times after our initial meal plan, its that good. We also changed up the recipe a bit from the original making of the dish with the addition of kalamata olives, asparagus, fresh basil, and fresh sprig mix salad greens on various iterations. It’s one of the few recipes that we added back to several weeks in our WW meal plan rotation. We worked out of The Best of WW Cookbook volume 2 found on page 64, but you can find the recipe on the WW website too. Heck, the cookbook has the tart prominently displayed on it’s cover, it really is a spectacular meal.
Fresh heirloom tomatoes and grape tomatoes make this a wonderful burst of flavor. The phyllo dough bakes to a crispy crust, it reminded us of thin crust traditional pizza, but thinner and crispier. I also changed up the procedure just a bit, the original recipe has you pre-bake the crust with just the feta, salt and pepper until its golden brown, or 10-12 minutes, pressing down on the phyllo dough about half-way through the bake. I followed the pre-bake crust, but the modification was to put the tart back in the oven for another 5-8 minutes after all the remaining toppings were added.
A serving portion is 2 WW points, 76 calories, and 10g carbs.
