{"id":291,"date":"2011-02-07T07:51:00","date_gmt":"2011-02-07T07:51:00","guid":{"rendered":"\/post\/FILO-TOMATO-TART-(yummy-e2809cpizzae2809d-served-at-the-RS-Weekday-Meeting).aspx"},"modified":"2011-02-07T07:51:00","modified_gmt":"2011-02-07T07:51:00","slug":"filo-tomato-tart-yummy-pizza-served-at-the-r-s-weekday-meeting","status":"publish","type":"post","link":"https:\/\/alpine9recipes.com\/?p=291","title":{"rendered":"FILO TOMATO TART (yummy \u201cpizza\u201d served at the R.S. Weekday Meeting)"},"content":{"rendered":"

7 sheets frozen Filo Dough, thawed                    <\/span>1 cup shredded Mozzarella Cheese<\/span><\/span><\/span><\/span><\/p>\n

5 T. UNSALTED Butter, melted                        <\/span>8 Roma Tomatoes, cut into 1\/8 inch thick slices<\/span><\/span><\/span><\/span><\/p>\n

7 T. grated Parmesan Cheese, divided                  <\/span>1 T. fresh Thyme leaves<\/span><\/span><\/span><\/span><\/p>\n

1 cup very thinly sliced Onion                             <\/span>1 pkg. frozen chopped Spinach, thawed,<\/span><\/span><\/span><\/p>\n

Salt and Pepper, to taste<\/span><\/span><\/span><\/span><\/p>\n

*Preheat oven to 375.<\/span><\/span><\/span><\/span><\/p>\n

*Line a large baking sheet with parchment paper and brush lightly with vegetable oil.  <\/span>Lay 1 filo sheet on paper and brush lightly with a little butter.  <\/span>Sprinkle all over with 1 T. Parmesan.  <\/span>Repeat layering 5 more times (with filo, butter and cheese), pressing each sheet firmly so it sticks to sheet below.  <\/span>Lay the last filo sheet on top, brush with remaining butter, and sprinkle on remaining 1 T. Parmesan.<\/span><\/span><\/span><\/span><\/p>\n

*Scatter onion across filo and top with mozzarella.  <\/span>Top with spinach, then arrange tomato slices in a single layer, overlapping slightly.  <\/span>Sprinkle with thyme, salt and pepper.<\/span><\/span><\/span><\/span><\/p>\n

*Bake until filo is golden brown, 30 to 35 min.  <\/span>Cool tart 10 min.  <\/span>Cut into 3 inch squares, and serve.<\/span><\/span><\/span><\/span><\/p>\n

 <\/span><\/span><\/span><\/p>\n

NOTE:  <\/span>Cut the tomatoes very thinly so the juice evaporates while baking, or dough will be soggy.<\/span><\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"_links":{"self":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/291"}],"collection":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=291"}],"version-history":[{"count":0,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/291\/revisions"}],"wp:attachment":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}