While at our parents’ house in Michigan this week, we made daily trips to a local farm market. We picked up some beautiful low-acid yellow tomatoes and white onions. We knew they would be perfect for a simple and delicious recipe we love from Sunset magazine. This quickly became a family favorite!
Read more for the recipe.
Filo Tomato Tart
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 (make sure to slice thinly so the juice can evaporate while cooking and not make filo soggy)
1 tablespoon fresh thyme leaves
freshly ground 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
*recipe from Sunset magazine