Ingredients
7 sheets phyllo dough (14 inches x 9 inches)1/3 cup olive oil7 tablespoons crumbled goat cheese1 cup thinly sliced sweet onion1 cup shredded fontina cheese4 plum tomatoes, thinly sliced2 tablespoons minced chives1 tablespoon minced fresh basil or 1 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. 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.
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.
Bake until crust is golden brown, 30-35 minutes.
