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Name: Filo Tomato Tart
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 7 sheets Phyllo dough thawed; 1/2 C Unsalted butter melted; 7 T Parmesan cheese grated divided; 1 C very thinly sliced red onion; 1 C shredded mozzarella; 8 Roma Tomatoes cut into 1/8" slices; 1 T fresh thyme leaves; Salt & pepper

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INGREDIENTS

7 sheets Phyllo dough ; thawed
1/2 C Unsalted butter ; melted
7 T Parmesan cheese grated ; divided
1 C very thinly sliced red onion
1 C shredded mozzarella
8 Roma Tomatoes ; cut into 1/8" slices
1 T fresh thyme leaves
Salt & pepper

Servings

INSTRUCTIONS

adapted from Sunset Magazine

**Cut tomatoes very thin so juice evaporates while baking, or dough will be soggy.**

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.

NOTES

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Filo Tomato Tart

7 sheets Phyllo dough thawed
1/2 C Unsalted butter melted
7 T Parmesan cheese grated divided
1 C very thinly sliced red onion
1 C shredded mozzarella
8 Roma Tomatoes cut into 1/8" slices
1 T fresh thyme leaves
 Salt & pepper

adapted from Sunset Magazine

**Cut tomatoes very thin so juice evaporates while baking, or dough will be soggy.**
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.

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Nutrition

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Serving Size: 1 Serving (1405g)
Recipe Makes: 1 Servings

Calories: 1805
Calories from Fat: 1215 (67%)

Amt Per Serving		% DV

	Total Fat 135g	180 %
	Saturated Fat 82.7g	414 %
	Monounsaturated Fat 36.9g
	Polyunsanturated Fat 6.1g
Cholesterol 389.4mg		120 %
Sodium 2429.5mg		84 %
Potassium 2608.6mg		69 %
Total Carbohydrate 86.6g		25 %
	Dietary Fiber 13.3g	53 %
	Sugars, other 73.3g
Protein 70.3g		100 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1805

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