Tomato and Herb Phyllo Tart
7 sheets phyllo pastry, thawed
1/2 c. melted Irish butter
1 c. grated Parmesana Reggiano (don't use the cheap parmesan)
1 1/2 c. grated mozzarella cheese (again, higher quality cheese, more flavorful results)
1 large head of garlic, chopped
4-5 large tomatoes, sliced
1& 1/2 tsp Kosher salt
1 t. grated fresh pepper
1/2 t. thyme
1/2 t. oregano
1 t. fresh chopped rosemary
Note: all spices are Penzeys or freshly grown -- I have a rosemary plant I keep indoors over the winter.
Preheat oven to 350°. Place tomato slices on paper towels and pat dry. Place a sheet of parchment paper on a large cookie sheet and then lightly coat with non-stick cooking spray. Place one sheet of phyllo on the cookie sheet. Brush with melted butter, then sprinkle with a T. or so of parmesan. Don't worry about full coverage as this will be taken care of with multiple sheets. Place another sheet over this and press down firmly. Repeat until all sheets are used and all butter & parmesan is used. Sprinkle the top with mozzarella. Place the tomatoes on top in straight lines so square can be cut after baking. Place the chopped garlic on next, then sprinkle on the salt, pepper and other spices. Bake at 350°for 30 minutes or until the edges are lightly golden and the bottom cooked. If needed broil for a minute or two at the end to carefully brown the top. Cut into squares and decorate with fresh rosemary sprigs when serving.