It's been a great summer for tomatoes, even in tricky Vancouver, but it's probably time to harvest the bounty before the monsoons get earnest. This easy filo tart works beautifully with a variety of colours, sizes, and shapes. You'll need at least 5 good-sized ripe beauties. Slice thinly and salt well to get the moisture out. Then let rest for about half an hour.
Melt at least ¼ cup of butter with a sprig of fresh rosemary, minced, and a clove of garlic, crushed. You'll need about 12 sheets of filo pastry—roughly half a box. Brush each sheet generously with the herbed butter before topping with the next. Then top with tomato slices, a thinly sliced red onion if you like, and/or pitted black olives, capers, and thyme sprigs. Bake at 400 F for about 25 minutes or until golden brown. Let cool before slicing. Nice served warm or at room temperature.
This was inspired by a Nigel Slater recipe. His is topped with greet beans, but the contrasting textures didn't quite work for us, whereas sweet red onions, thyme, and capers truly did. If you want to make the original, find it here.