Tomato tart recipe
Tomato Tart recipe
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|8 sheet(s)||Phyllo dough|
|8 tbsp||Parmesan cheese, grated|
|1 medium||onion, chopped|
|150 g||Mozarella cheese, shredded|
|8 large||tomatoes, cut very thinly|
|5 bottle(s)||butter, melted|
|fresh basil leaves, chopped|
|salt and pepper, to taste|
Preheat oven to 180°C and line a large cookie sheet with parchment paper and brush with vegetable oil.
Lay one sheet phyllo dough on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tablespoon Parmesan cheese.
Repeat the layering procedure five more times, pressing each sheet firmly so it sticks to the sheet below. Lay the last phyllo sheet on top, brush with remaining melted butter and sprinkle with remaining Parmesan cheese.
Place onion slices across dough, top with cheese, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with basil and season with salt and pepper to taste.
Bake for approximately 30-35 minutes. Remove from oven and let cool 10 minutes, then serve.
ca. 15 min
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