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Phylo (A.K.A. Phyllo; A.K.A. Filo) Tomato and Onion Tart

April 18, 2008

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!

6 Comments leave one →
  1. becky permalink
    April 18, 2008 9:39 pm

    punching a penguin doesn’t sound very eco-friendly to me. when are you going to get back to me about where i can recycle my old batteries?

  2. April 19, 2008 7:58 pm

    This looks so good.

  3. April 24, 2008 6:10 pm

    This does sound really good! Tomatoes, cheese and buttery phyllo…mmm…

  4. Christine permalink
    April 25, 2008 11:32 pm

    Hold the phone! Since when???? It has tomatoes on it! And you both ate it???? Some place very hot must be very cold right now….

  5. May 10, 2008 5:59 pm

    I made this tonight using goat cheese and it was most excellent. Thank you for posting the recipe.


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