Filo Tomato Tart

Butter a baking pan and lay one sheet of filo on it, leaving the excess draped over the edges. "Paint" the filo dough with melted butter and then sprinkle parmesan lightly over it. Repeat until you have eight sheets of filo in a stack, with butter and parmesan between each sheet.

Don't use an excessive amount of butter either between the sheets or on the pan. You need enough to give taste and crisp the dough, but you don't want it soggy. My guideline is to brush each sheet with butter streaks that cover about two thirds of the sheet, alternating location on each sheet to get good coverage.

Sprinkle a final layer of parmesan on top of the filo and trim the filo stack in the baking pan by cutting along the edges of the pan with a sharp knife. Discard the excess.

Spread the onion slices over the dough and then cover with a thin layer of mozzarella and cheddar cheese. Place the tomatoes over the onions, not overlapping but close enough together to cover the tart. Season with salt and pepper and sprinkle with the minced basil. Bake in a pre-heated 375°F oven for approximately 30 minutes, or until the filo is browned and the tomatoes are roasted.

Let cool for a few minutes and cut into squares with a pizza wheel. Serve with additional basil if desired. I think that this appetizer tastes best when served warm (not hot), but if that doesn't work, it's good cold as well.