Heirloom tomato tart (recipe)

I picked up several boxes of tomatoes this weekend, and am planning to can them for the winter. However, I cannot resist eating some right now! This tart was a great way to enjoy the freshness of heirloom tomatoes. Since it was a soccer practice night, I sliced the tomatoes and onions ahead of time, and grated the mozarella cheese. All I needed to do when I returned home was to assemble the tart and bake. The recipe originally appeared in the June 2007 issue of Sunset. Wow, I cannot believe I held onto the recipe that long!

Heirloom tomato tart

• 7 sheets of filo dough, thawed [kgg: I used Whole Wheat Fillo Dough from the Fillo Factory]
• 5 tbsp. unsalted butter, melted
• 7 tbsp. grated Parmesan cheese, divided
• 1 cup very thinly sliced onion
• 1 cup shredded mozarella cheese
• 8 tomatoes, cut into 1/8 inch thick slices [kgg: I used heirloom, Romas would be good too]
• 1 tbsp. dried oregano [kgg: I used oregano from our CSA, delivered earlier this summer]
• Salt and pepper

Preheat oven to 375F. Spray a large cookie sheet with cooking spray. Lay 1 sheet of filo on the cookie sheet and brush with melted butter, and sprinkle with 1 tbsp. Parmesan cheese. Repeat layering 6 more times (with filo, butter and Parmesan), pressing each sheet firmly to the one below.

Scatter onion across the filo, topping with mozarella cheese. Arrange tomatoes in a single layer, overlapping the edges slightly. Sprinkle with oregano and salt & pepper.

Bake 30-35 minutes, until filo is golden brown. Cool 10 minutes, then serve.

Note: Slice the tomatoes as thin as you can, so that the juice evaporates when baking, which will prevent soggy dough.