Tantalizing Tomato Filo Tart

It is the second day of the new school year and we are all trying to get back on a schedule. I thought I was doing pretty good yesterday in preparing for the new school year. I got the older ones up  at 5:30, frosted the cupcakes I had made the night before for their lunchtime pleasure, assembled and baked the bites of breakfast bliss, made Miss G.’s lunch (Mr. D. makes his own), sent Mr. D. off to school with his ride, the mistress of science, sent Miss G. off, woke up Coco, welcomed Humoody, took a shower and readied myself, bundled Coco and Humoody up to drive them to the bus stop, looked at Coco and realized there was a big gaping hole in her leggings and I had forgotten to fix her hair. Thank heavens people around here are not very familiar with afros or I would probably be reported to the Child Protective Services Hair Division. Well, anyways, I remembered the hair today, so I’m feeling pretty darn good about myself…..

So, school’s starting and the days of summer are waning down and fall is around the corner. It is time to use up those last fruits of summer.  Here is an old favorite of mine from Sunset Magazine (July, 2007) courtesy of Sandy McKee of Omaha to use up those end of the summer tomatoes. It is stunningly simple to make and tastes great, too. Use it as an appetizer or main course. Also, please note that I have substituted fresh mozzarella for regular mozzarella for equally excellent results.

Tantalizing Tomato Filo Tart

Ingredients:

• 7 large sheets (or 14 small) filo dough, thawed
• 5 T. butter, melted
• 7 T. grated parmesan cheese, divided
• 1 cup onion, very thinly sliced
• 1 cup mozzarella cheese, shredded
• 8 roma tomatoes, cut very thin 1/8 inch max.
• 1 T. fresh thyme leaves

Cooking Directions:

1. Line a large baking sheet with parchment paper and spray with Pam. Lay one (or two if needed) sheet of filo on parchment and brush lightly with a little melted butter. Sprinkle with 1 T. of parmesan.
2. Repeat layering 5 more times (filo, butter, parmesan), pressing each sheet firmly to the sheet below. Lay the last filo sheet of top, brush with butter and sprinkle of remaining 1 T. of parmesan.
3. Scatter onions on top. Scatter mozzarella on top of the onions. Arrange tomatoes on top in a single, slightly overlapping layer. Sprinkle with thyme and salt and pepper to taste.
4. Bake at 375 degrees until filo is golden brown – 30 to 35 minutes. Cool 10 minutes before serving.
5. Enjoy!