Market Hall Foods Blog - Tomato & Kalamata Olive Tart

Ingredients

• 1/2 cup crème fraiche
• 1/2 cup cream cheese, room temperature
• 1/2 cup crumbled feta, room temperature
• 1/4 cup cream
• 1 egg
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 2 cups eggplant, small dice
• 1/4 teaspoon kosher salt
• 10 sheets phyllo dough, defrosted
• 4 heirloom tomatoes, sliced 1/4" thick and cut in half
• 1/3 cup extra virgin olive oil
• 1/3 cup Hellenic Farms Whole Greek Kalamata Olives, pitted and cut in half
• 4-5 Hellenic Farms Greek Roasted Red Peppers, sliced into thin strips
• 1 tablespoon Daphnis & Chloe Aegean Isle Oregano