- 1
Ingredients
- Cut tomatoes very thin so juice evaporates while baking, or dough will be soggy.**
- 7 sheets filo dough, thawed
- 1/2 cup unsalted butter, melted
- 7 Tbsp. grated Parmesan cheese, divided
- 1 cup very thinly sliced red onion
- 1 cup shredded mozzarella cheese
- 8 Roma tomatoes, cut into 1/8-in.-thick slices
- 1 Tbsp. fresh thyme leaves
- Salt and freshly ground pepper
Preparation
Step 1
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tablespoon of Parmesan. Repeat layering 5 more times (with filo, butter and Parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tablespoon Parmesan.
Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.
Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.
Add them to cheese-onion stack, each one slightly overlapping one another.
Now add some
Preheat the oven to
Now get your pizza cutter out and slice it up. This can be served warm or at room temperature, which makes it perfect for entertaining; especially if you have to bring an appetizer somewhere.
Please add it to your Easter menu this year, you won't be disappointed.
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tablespoon of Parmesan. Repeat layering 5 more times (with filo, butter and Parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tablespoon Parmesan.
Probably much lighter than having it as a pizza is what I like about it! Also, I do not have to make pizza dough!!!! Sometimes I get LAZY! Now tell me Cathy, what wine would serve with this lucious tart?
I don’t know why I come to your site every day when I’m hungry…it makes me crazy! I have to start visiting at night after dinner
Oh, and this looks really good. Maybe even I can make it.
Wow. This post is inspiration for me. I’m definitely going to make this for easter or some time soon! It looks so elegant and professional!
I am STILL going to make deviled eggs, though.
Those look like an appetizer I’d gobble down in a heartbeat! Whole tomatoes used to scare me away (I was a picky eater), but cooked just the slightest bit, and they become surprisingly delicious. The tart looks excellent
YUM!!! I am so loving this recipe and your blog! I’m adding you to my faves… and thanks for visiting mine! Don’t know how you happened to land there, but it was fun to see your post about my in-laws album!
Your email address will not be published. Required fields are marked
Enter your email address in the box below to receive notifications directly to your inbox each time there is a new blog post!
Hi! I’m Cathy. I’ve escaped from a peculiar
Northern California college town that built an
underground tunnel to save toads from the
potentials of vehicular frog-slaughter. I now
live in Mcminnville, Oregon where my husband
and I have planted a vineyard,started a winery
and make wine in the heart of Oregon wine
country. I love mayonnaise, butter and
Jewish men. Barry, Jerry and Larry come to
mind. Gluttony is my sin of choice. Welcome
to my weird and wonderful world.
Kicked Up Breakfast Nachos with Fluffy Eggs, Avocado Cream & Roasted Peppers
Shakes