This tart is stunning and simple...a winner as a party hors d'oeuvre or a side dish. I love to make it. I peel the tomatoes by blanching in boiling water for 10 seconds or so but you can skip this if you want. Slice the tomatoes very thin so juice evaporates while baking, or dough can get soggy.
7 sheets filo dough, thawed
5 T. unsalted butter, melted
7 T. freshly grated Parmesan cheese, divided
1 c. very thinly sliced onion
2 large cloves finely chopped garlic (optional)
1 c. shredded mozzarella cheese
8 Roma tomatoes, cut into 1/8th inch thick slices
1 T. fresh thyme leaves
salt and fresh black pepper to taste
- Preheat oven to 375 degrees.
- 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 T. Parmesan.
- Repeat layering 5 more times in this order, filo, butter, Parmesan. Press each sheet firmly so it sticks to the sheet below.
- Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 T. Parmesan.
- Scatter onions across filo.
- Sprinkle with chopped garlic if using.
- Top with mozzarella and arrange tomato slices in a single layer, overlapping slightly.
- Sprinkle with thyme and salt and pepper to taste. I also add oregano here because I love it.
- Bake until filo is golden brown, 30 to 35 minutes.
- Cool 10 minutes and serve.
