Filo Tomato Tart
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 121.7
- Total Fat: 7.3 g
- Cholesterol: 9.3 mg
- Sodium: 386.4 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.1 g
- Protein: 5.5 g
View full nutritional breakdown of Filo Tomato Tart calories by ingredient
Submitted by: NUKUAPUAA
Introduction
Sunset magazine, July 2010. Party 5: Mediterranean Flavors Sunset magazine, July 2010. Party 5: Mediterranean FlavorsNumber of Servings: 10
Ingredients
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7 sheets frozen filo dough, thawed
3 tbsp olive oil
7 tbsp grated parmesan cheese
1 cup thinly sliced onion
1 cup shredded mozzarella cheese
8 Roma tomatoes, cut into thin slices
1 tbsp fresh thyme
salt & pepper to taste
Directions
1. Preheat oven to 375
2. Line a large baking sheet with parchment paper and brush lightly with vegetable oil. Lay 1 filo sheet on paper and brush lightly with olive oil. Sprinkle all over with 1 tbsp parmesan. Repeat layering 5 more times, pressing each sheet firmly so it sticks to the sheet below. Lay the last filo sheet on top, brush with remaining butter, and sprinkle on remaining 1 tbsp cheese.
3. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme, salt, and pepper.
4. Bake until filo is golden brown, 30 to 35 minutes. Cool tart 10 minutes, cut into 3-in. squares, and serve.
(from Sunset Magazine, July 2010, Sandy McKee)
Number of Servings: 10
Recipe submitted by SparkPeople user NUKUAPUAA.
2. Line a large baking sheet with parchment paper and brush lightly with vegetable oil. Lay 1 filo sheet on paper and brush lightly with olive oil. Sprinkle all over with 1 tbsp parmesan. Repeat layering 5 more times, pressing each sheet firmly so it sticks to the sheet below. Lay the last filo sheet on top, brush with remaining butter, and sprinkle on remaining 1 tbsp cheese.
3. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme, salt, and pepper.
4. Bake until filo is golden brown, 30 to 35 minutes. Cool tart 10 minutes, cut into 3-in. squares, and serve.
(from Sunset Magazine, July 2010, Sandy McKee)
Number of Servings: 10
Recipe submitted by SparkPeople user NUKUAPUAA.
