Rustic Tomato Cheese Tart

• 7 sheets phyllo dough (14 inches x 9 inches)
• 1/3 cup olive oil
• 7 tablespoons crumbled goat cheese
• 1 cup thinly sliced sweet onion
• 1 cup shredded fontina cheese
• 4 plum tomatoes, thinly sliced
• 2 tablespoons minced chives
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Place one sheet of phyllo dough on a parchment-lined
2. . Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges.
3. Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling.
4. Bake at 375u0b0 for 30-35 minutes or until crust is golden brown.

phyllo, olive oil, goat cheese, sweet onion, fontina cheese, tomatoes, chives, fresh basil, salt, pepper

Taken from www.tasteofhome.com/recipes/rustic-tomato-cheese-tart/ (may not work)