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Heirloom Tomato Tart Recipe

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This recipe for Heirloom Tomato Tart, by , is from The Hen Party Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maylene White
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients: 6-7 sheets filo dough, thawed
6 Tbs unsalted butter, melted
½ C grated parmesan cheese
1 C very thinly sliced onion
1 C shredded mozzarella cheese
4 Heirloom tomatoes (or 8 Romas), sliced 1/8 inch thick
1-2 Tbs Basil, finely chopped (or 1 Tbs dried)
Balsamic Vinegar, to taste
Salt and Ground Pepper, to taste


Directions:
Directions:
Preheat oven to 375º. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with olive oil). Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with a little parmesan (about 1 Tbsp). 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 butter, sprinkle on remaining parmesan.

Scatter onion across filo layers, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Drizzle lightly with balsamic vinegar, sprinkle with basil and season with salt and pepper.

Bake until filo is golden brown, about 30 to 35 minutes. Remove from oven, and let cool for 10 minutes. Then slice and serve.

Number Of Servings:
Number Of Servings:
Makes about 20 - 3 inch squares.
Personal Notes:
Personal Notes:
Cook’s note: Make sure tomatoes are cut very thin so juice evaporates while baking, or dough will be soggy.

 

 

 

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