Phylo Tomato Tart

This post is very long overdue. Because of my baking frenzy, this post was delayed, but I'm excited to finally share it with you. the Noble pig suggested this recipe for easter, and it looked so yummy, I knew that I would make it. I have never worked with phylo dough before, and when I went to the grocery store to get it, the idiots that worked there were no help. I asked the manager where I could find the phylo dough. He was like "The what?" I told him that It was like a pastry dough in thin layers. He was completely befuddled. I was like well, where do you keep the pastry stuff. Then he told me that he wasn't sure. Then I asked him where the sushi rice is. Again, he didn't know. How is he manager and not know where anything is!? Well evidently, I found the dough after inspecting every freezer shelf in the whole darn store. Gee thanks price chopper. But I must say that it was totally worth it. I made it on easter day, with the help of my beloved easter gift. A baking mat! Yay! Now my mom won't yell at me for using so much parchment paper! The phylo dough was like nothing I have ever worked with before. It was thin like tissue paper. I used a mandolin to cut my onions and tomatoes thinly and precise.










You have to brush each layer of phylo with butter, and sprinkle it with cheese. Then you layer the top with cheese, tomatoes, onions and a sprinkle of thyme.After you bake it, the phylo gets crispy and golden brown. I don't know what it is, but this tart tastes so amazing. Its crazy that simple ingredients yield such a stunning result! It was so good, that after the first one came out of the oven, I made another one. Tee hee hee.
Everybody loved it, and it was gone after like 5 min. I still have a lot of phylo left, so I'm going to make this again, and again. : D

Filo Tomato Tart
The Noble Pig
adapted from Sunset Magazine

**Cut tomatoes very thin so juice evaporates while baking, or dough will be soggy.**(use a mandolin)

7 sheets filo dough, thawed
1/2 cup unsalted butter, melted
7 Tbsp. grated Parmesan cheese, divided
1 cup very thinly sliced red onion
1 cup shredded mozzarella cheese
8 Roma tomatoes, cut into 1/8-in.-thick slices
1 Tbsp. fresh thyme leaves
Salt and freshly ground pepper

Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tablespoon of 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 tablespoon 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.