Filo Tomato Tart

This tart is stunning and simple--a winner as a party hors d'oeuvre or a picnic entrée. Prep and Cook Time: 45 minutes. Notes: Cut tomatoes very thin so juice evaporates while baking, or dough will be soggy.

Total Time: 45 minutes
Yield: Makes about 20 3-in. squares

Ingredients

• 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
• Salt
• freshly ground black pepper

Preparation

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.

Nutritional Information

Calories:

76 (60% from fat)

Protein:

2.5g

Fat:

5.1g (sat 2.9)

Carbohydrate:

5.2g

Fiber:

0.5g

Sodium:

88mg

Cholesterol:

14mg