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!
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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