Phylo (A.K.A. Phyllo; A.K.A. Filo) Tomato and Onion Tart
N. and I are about the umpteenth people to post this recipe (adapted from Sunset Magazine), but we don’t care: this recipe is too good not to share. N. found it at Baking Blondie’s page, and it sounded like a really, really good dinner alternative to pizza (which we’ve been really good about NOT ordering). I could also see this as a fresh and tasty appetizer, even though it works as a light entree.
Let me preface this by saying that I hate, hate, HATE! to work with filo (phylo) dough. The unnatural delicacy with which it comes apart and must be handled just makes me want to…punch a penguin. That being said, when you take your first bite it’s all worth it.
Here’s how to do the deed:
7 sheets filo dough, thawed
1/2 cup unsalted butter, melted
7 Tbsp. grated Parmesan cheese, divided
1 cup very thinly sliced red onion
1 cup shredded mozzarella cheese
8 Roma tomatoes, cut into 1/8-in.-thick slices
1 Tbsp. fresh thyme leaves
Salt and freshly ground pepper
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tablespoon of Parmesan. 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 melted butter, and sprinkle on remaining 1 tablespoon Parmesan.
Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.
Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.
Yes (like most cooking we do), we did change it up a little from the original recipe. The recipe calls for 7 tablespoons of grated parmesan. I personally don’t feel that is enough, so I (J.) just about tripled that amount. To be honest, I wasn’t really keeping track, but rather grating as I went along the buttered surface of each layer of pastry so that each was well coated.
Also, I’m pretty sure I added way more than one cup of mozzarella on the top layer, but I’ve come to terms with that.
Either way you make it, you really won’t be disappointed. This little tart is a winner!