FILO TOMATO TART (yummy “pizza” served at the R.S. Weekday Meeting)
7 sheets frozen Filo Dough, thawed 1 cup shredded Mozzarella Cheese
5 T. UNSALTED Butter, melted 8 Roma Tomatoes, cut into 1/8 inch thick slices
7 T. grated Parmesan Cheese, divided 1 T. fresh Thyme leaves
1 cup very thinly sliced Onion 1 pkg. frozen chopped Spinach, thawed,
Salt and Pepper, to taste
*Preheat oven to 375.
*Line a large baking sheet with parchment paper and brush lightly with vegetable oil. Lay 1 filo sheet on paper and brush lightly with a little butter. Sprinkle all over with 1 T. Parmesan. Repeat layering 5 more times (with filo, butter and cheese), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining butter, and sprinkle on remaining 1 T. Parmesan.
*Scatter onion across filo and top with mozzarella. Top with spinach, then arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme, salt and pepper.
*Bake until filo is golden brown, 30 to 35 min. Cool tart 10 min. Cut into 3 inch squares, and serve.
NOTE: Cut the tomatoes very thinly so the juice evaporates while baking, or dough will be soggy.