Tomato -they-ate-it-all-before-I-could-take-a-picture- Tart

No seriously.  They ate it all before I could get to the camera.  So all you get is the recipe.

• 1/2 package filo dough
• melted butter about 1/2 c
• dash garlic powder
• shredded Parmesan cheese
• shredded mozzarella cheese
• finely sliced onions (about 1/8 cup)
• thinly sliced Roma or other fresh tomatoes.
• sea salt
• cracked pepper
• thyme
• parchment paper  (I know it isn't an ingredient but check to see if you have some before you thaw the filo.  Don't bother asking why.)

Preheat oven to 375 degrees F.  Cover the largest cookie sheet that fits in your oven with parchment paper.  Spray the parchment paper with cooking spray.  If you have a normal oven you can use the giant cookie sheet and full size filo sheets.  If you have a miniature oven use what fits and plan to fold your filo in half. 

Melt some butter and add the garlic powder.  

Open your package of filo.   Unroll it onto a piece of plastic wrap.  Immediately cover it with a second piece of plastic wrap.  (You can cover that with a slightly damp cloth if you like.)

Quickly lift the plastic wrap, pull up one sheet of filo without ripping, tearing, folding or mutilating, place it on the parchment paper and recover the rest.  Do this all simultaneously.  No really.   Pull out your third hand to make sure that the filo doesn't dry out.  OK. so I'm joking.  You can get all stressed out about working with filo and never try it or you can just go for it.  Trust me.  Ripped filo tastes as good as perfectly un-ripped filo.  Furthermore, have you ever eaten anything made with filo?  How would you know if the sheets were torn?  The stuff crumbles and flakes all over the place.  So just get your filo mostly on the parchment and then recover the rest. 

Brush the filo with melted butter.  You want to make sure that you have the whole thing covered with butter.  Don't worry about ripping it.  It really will be fine either way.

Sprinkle about a Tablespoon of Parmesan cheese over the dough.

 Top with another sheet of filo.  Brush on the butter.  Sprinkle the Parmesan.  Rinse.  Repeat. 

Oh wait.  Don't rinse.  Just repeat.  You want at least 8 layers of filo but you can keep going until it is used up or you are bored.  If you are using a miniscule, costs more than full sized, oven (no, I'm not bitter about that, why do you ask?) you can use folded filo sheets.  Put half on the parchment. Brush with butter.  Fold second half over.  Brush with butter and sprinkle with Parmesan and proceed. More layers are fine.  I mean, really, what are you going to do with the second half of the package of file you just spent $4 on?  You know it will dry out before you can do anything with it....

Once you have built up enough layers of filo, or you are bored with it, you can move on. 

Brush the top layer with butter.  Sprinkle on Parmesan.  Sprinkle the thinly sliced onions over the top.  Add a light layer of mozzarella cheese.  Don't go too heavy.  We aren't making pizza here. 

Arrange the thinly sliced tomatoes in rows across the top.  Really.  I did that.  Neatly too.  It isn't that hard and makes all the difference in they way it looks and they way it cooks. 

Sprinkle a bit of thyme, sea salt and cracked pepper over the top. 

Bake at 375 until the edges of the filo are golden brown.  Slide onto a cutting board or serving tray.  Let rest for 5-10 minutes.  Slice and serve.  Works well at room temperature. 

I used fresh homegrown Roma and yellow tomatoes.  It was amazing!

So go ahead and try the filo.  It won't bite. It is relatively easy and makes a very impressive dish.