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.
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
Freshly ground black pepper
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.
I make this every 4th of July, and other times during the year, and it is always a hit. If filo dough intimidates you, don't let it. It's forgiving and in this recipe it doesn't matter if it rips and tears. Love our reader recipes!
P.S. I'm a Sunset Magazine retester and made this the first time in the Sunset test kitchens. Loved it then and am still making it years later!
Great Recipe !! I no longer make that tired bruschetta . I have a few things on the last layer I brush pesto on it and instead of Mozzarella I use a four cheese Italian blend. Wow a game changer for sure. Have a great day tomatoes are ready when you are
Great recipe I no longer use that tired bruschetta. I only made a few changes trying for a bit more flavor . On the last layer I lightly brush pesto and use a four cheese Italian blend. The flavor change is amazing !! Have a great day, it's tomato season
Great recipe. And yes, yummy straight from the oven or cold; making it perfect for laid-back get together dinner with friends. To avoid soggy filo, I let the sliced tomatoes sit on a paper towel for a few minutes. Also, mix up the color with heirloom tomatoes -- Perfection!
In the past year or so, I have made this recipe dozens of times with variations of the toppings (black olives, pepperoni, fresh peppers, etc). It gets rave reviews every time I make it. It's a straightforward snack that can be prepared while talking with guests. When it comes out of the oven, get out of the way. Thanks to Ms. McKee for a fabulous recipe.
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