Distinctively Danish: Sprød Tomat Tærte

Sprød Tomat Tærte

Tomato Phyllo Tart

Wine

Dorte & Mark: Creysesels 2010 Picpoul de Pinet, France

Ingredients

7 sheets filo dough, thawed

5 tablespoons unsalted butter, melted 

7 tablespoons grated parmesan cheese, divided 

1 cup very thinly sliced onion (or shallot) 

1 cup shredded mozzarella cheese 

8 Roma tomatoes, cut into 1/8-in.-thick slices

1 tablespoon fresh thyme leaves

Salt 

Freshly ground black pepper

Directions

1. Preheat oven to 375°. 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 paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.

2. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.

3. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.

Notes

The onion (or shallot) and tomato come out perfect thickness when sliced on a V-slicer.


Comments


Monique: The tart was delicious! The wine went very well with it.