Heirloom Tomato Phyllo Tart

Instructions

1. Heat oven to 425°F.
2. Line a baking pan with three sheets of paper towel. Arrange tomato slices in a single layer on towels; sprinkle with salt. Let stand for 30 minutes, flipping slices halfway through. Pat tomato slices dry with towels.
3. Combine the mayonnaise, basil, shallot and chives in a bowl. Stir in cheddar. Lightly season with salt and pepper.
4. Line a 17 x 12-inch baking pan with parchment paper. Unroll phyllo sheets; keep covered with plastic wrap and a damp towel. Place one phyllo sheet on prepared pan. Lightly brush with butter. Layer nine additional phyllo sheets; lightly brush each sheet with butter. Fold in the sides, 3/4-inch towards the center, forming a rim.
5. Spread cheddar mixture in the center of pastry within the edges. Bake for 7-8 minutes or until pastry is slightly puffed. Top with tomatoes. Lightly season with salt and pepper.
6. Bake for 8-10 minutes longer or until pastry is light golden brown. Let stand for 5 minutes. Sprinkle with bacon and additional cheddar. Garnish with basil.