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!
Filo Tomato Tart
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.
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- Calories: 76
- Calories from fat: 60%
- Protein: 2.5g
- Fat: 5.1g
- Saturated fat: 2.9g
- Carbohydrate: 5.2g
- Fiber: 0.5g
- Sodium: 88mg
- Cholesterol: 14mg
- 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
- 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.
- Note: Nutritional analysis is per square.
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