This tomato tart made its way around the food blogging sphere not too long ago and while I did not get the chance to make it I did bookmark it. Now that the locally grown field tomatoes are looking nice and ripe it was the perfect time to make it. This tart is made with layered phyllo dough though you could easily use puff pastry dough. The tart is topped with some onions, mozzarella cheese and of course fresh tomatoes. Parmigiano reggiano is spread between the layers of phyllo dough for even more cheesy goodness. The tart is finished with

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