Filo Tomato Tart

By MooK

This tart is stunning and simple--a winner as a party hors d'oeuvre or a picnic entrée.Notes: Cut tomatoes very thin so juice evaporates while baking, or dough will be soggy

Ingredients

• 7 sheets filo dough, thawed
• 5 tablespoons unsalted butter, melted
• 7 tablespoons grated parmesan cheese, divided
• 1 cup very thinly sliced onion
• 1 cup shredded mozzarella cheese
• 8 Roma tomatoes, cut into 1/8-in.-thick slices
• 1 tablespoon fresh thyme leaves
• Salt
• freshly ground black pepper

Details

Servings 20
Preparation time 30mins
Cooking time 75mins
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. 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 tbsp. parmesan.

2. 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.

3. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.