Filo Tomato Tart

 

This Tomato Tart is so good-especially on holidays, at parties & Pot Lucks

....I did make some changes below...they are highlighted

AUTHOR   

Sandy McKee, Omaha, NE,

This tomato tart is stunning and simple—a winner as a party hors d'oeuvre or a picnic entrée. Be sure to slice the tomatoes thinly so juice evaporates while baking. Otherwise, the dough will be soggy.

Ingredients

 7 sheets filo dough, thawed

 5 tablespoons unsalted butter, melted

 7 tablespoons grated parmesan cheese, divided - I use a mix of Parmesan and Pecorino

 1 cup very thinly sliced onion

 1 cup shredded mozzarella cheese-  Fresh Mozzarella is best

 8 Roma tomatoes, cut into 1/8-in.-thick slices

 1 tablespoon fresh thyme leaves - I substitute fresh Basil 

 Salt

 Freshly ground black pepper- I prefer coarse ground black Pepper

Nutrition Facts

Servings Makes about 20 3-in. squares

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Amount Per Serving

Calories 76Calories from Fat 60

% Daily Value *

Total Fat 5.1g8%

Saturated Fat 2.9g15%

Cholesterol 14mg5%

Sodium 88mg4%

Total Carbohydrate 5.2g2%

Dietary Fiber 0.5g2%

Protein 2.5g5%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

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.

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.

Note: Nutritional analysis is per square.