This tart is delicious and beautiful; it's from Stan. Be sure the filo is thawed before working with it. If you don't have parchment paper, butter or oil the cookie sheet well. Be sure and slice the tomatoes very thinly; they will dry out somewhat when cooked.
7 sheets of filo dough, thawed
5 tablespoons butter, melted
7 tablespoons parmesan cheese, grated
1 cup onion, thinly sliced
1 cup low moisture mozzarella cheese, shredded
6-8 Roma tomatoes, thinly sliced
1 tablespoon fresh thyme leaves
salt & pepper
Preheat oven to 375. Line a large cookie sheet with parchment paper & spray paper with cooking oil. Lay 1 sheet filo on the paper & brush with a little butter. Sprinkle with parmesan cheese. Repeat layering 5 more times. Press each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaing butter & sprinkle remaining parmesan.
Scatter onion across filo, top with mozzarella & arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme, salt & pepper to taste.
Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.
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