Rustic Tomato Cheese Tart

I do love a great rustic tart:
(12 servings)

Parchment paper
7 sheets phyllo dough (14"by9")
1/3 cup EVOO
7 T. crumbled goat cheese
1 cup thinly sliced sweet onion (like Walla Walla or Maui Sweets)
1 cup (4 oz.) shredded fontina cheese
4 plum tomatoes, thinly sliced
2 T. minced garlic* chives
1 T. minced fresh lemon* basil
1/4 t. sea* salt (coarsely ground)
1/4 t. freshly ground pepper

Place one sheet of phyllo dough on a parchment-line baking sheet (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out). Brush with oil and sprinkle with 1 T. goat cheese. Repeat layers, brushing oil all the way to edges. Sprinkle onion over top to within 1" of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, S&P. Bring up edges of tart over filling. Bake at 375 for 30-35 mins. or until crust is golden brown (watch!!).

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Remember, "We walk by Faith, not by Sight."

Have FUN today.

Love,

MM