{"id":431,"date":"2017-11-10T16:25:30","date_gmt":"2017-11-11T00:25:30","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=431"},"modified":"2023-10-16T15:28:53","modified_gmt":"2023-10-16T15:28:53","slug":"filo-tomato-tart","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/11\/10\/filo-tomato-tart\/","title":{"rendered":"Filo Tomato Tart"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 20 3-inch squares<\/h5>\n<h6 style=\"text-align: center;\">Sunset July 2007<\/h6>\n<p>Fantastic summer appetizer that is worth the effort.<\/p>\n<ul>\n<li><span class=\"quantity\">7<\/span><span class=\"ingredient-name\">sheets filo dough, thawed <\/span><\/li>\n<li><span class=\"quantity\">5<\/span><span class=\"ingredient-name\">TBS unsalted butter, melted <\/span><\/li>\n<li><span class=\"quantity\">7<\/span><span class=\"ingredient-name\">TBS grated Parmesan cheese, divided<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup very thinly sliced onion <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup shredded mozzarella cheese<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">roma tomatoes, sliced 1\/8 inch<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS fresh thyme leaves<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt and freshly ground pepper<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPreheat<\/strong> oven to 375\u00b0F.<\/p>\n<p>Line a large cookie sheet with parchment paper and spray paper with <strong>cooking-oil spray<\/strong> (or brush lightly with <strong>vegetable oil).<\/strong><\/p>\n<p>Lay 1 sheet <strong>filo<\/strong> on paper and brush lightly with a little melted <strong>butter.<\/strong> Sprinkle allover with 1 TBS <strong>Parmesan.<\/strong> Repeat layering 5 more times (with <strong>filo, butter,<\/strong> and <strong>Parmesan,<\/strong> pressing each sheet firmly so it sticks to the sheet below. Lay the last <strong>filo<\/strong> sheet on top, brush with remaining melted <strong>butter,<\/strong> and sprinkle on remaining 1 TBS <strong>Parmesan.<\/strong><\/p>\n<p>Scatter <strong>onion<\/strong> across filo, top with <strong>mozzarella,<\/strong> and arrange <strong>tomato slices<\/strong> in a single layer, overlapping slightly Sprinkle with <strong>thyme<\/strong> and <strong>salt<\/strong> and <strong>pepper<\/strong> to taste. Bake until <strong>filo<\/strong> is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 20 3-inch squares Sunset July 2007 Fantastic summer appetizer that is worth the effort. 7sheets filo dough, thawed 5TBS unsalted butter, melted 7TBS grated Parmesan cheese, divided 1cup very thinly sliced onion 1cup shredded mozzarella cheese 8roma tomatoes, sliced 1\/8 inch 1TBS fresh thyme leaves salt and freshly ground pepper Preheat oven to 375\u00b0F. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). Lay 1 sheet filo on&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/11\/10\/filo-tomato-tart\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[29,113,156,164,169,237],"class_list":["post-431","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-appetizer","tag-filo","tag-mozzarella","tag-onions","tag-parmesan","tag-tomato"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/FiloTomatoTart.jpg?fit=420%2C315&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=431"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/431\/revisions"}],"predecessor-version":[{"id":52882,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/431\/revisions\/52882"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2457"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}