January Jeliciousness: Tomato Filo Tart

The third recipe in our January Jeliciousness series (come on, the name grows on you, doesn't it?) is Filo Tomato Tart from my friend DeeDee.

Deedee says: "[My daughter] Lucy says that when I made this tart for you, Minky had just had the braces on her teeth tightened, and her mouth was killing her -- but she was still smiling!  My girl has a very interesting memory."

I do remember this tart. I remember not being able to stop eating it. I remember thinking about my mother's voice in my head that I was being a piggy.

What: Filo Tomato Tart
Why: "Easy-peasy and yummy as witnessed by the fact that I served it to Miss Whistle at least five years ago and she still remembers it." -- DeeDee
  

**be sure to slice the tomatoes thinly so juice evaporates while baking.  Otherwise, the dough will be soggy.

7 sheets filo dough, thawed

5 tbsp. unsalted butter, melted

7 tbsp. 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 tbsp. fresh thyme leaves

Salt and freshly ground black pepper

Preheat oven to 375 degrees. 

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. 

Scatter onion across filo, top with mozzarella, and arrange tomato slices in single layer, overlapping slightly.  Sprinkle with thyme and salt and pepper to taste.

Bake until filo is golden brown, 30 to 45 minutes. 

Cool 10 minutes. Cut & serve.