Cherry Tomato, Caramelized Onion, & Goat Cheese Phyllo Tart

Directions

Heat oil in medium nonstick skillet over medium heat until hot.

Add garlic and onion, stirring occasionally, and cook until onions are soft, brown and well caramelized, about 15 minutes.

Stir in balsamic vinegar, and cook for another 1 to 2 minutes until vinegar evaporates.

Season to taste with salt and black pepper.

Remove from heat, set aside and let cool for about 5 minutes.

While onions are cooking, prepare phyllo sheets, and make sure to cover remaining sheets with clean damp towel to prevent from bring dry out.

Place first sheet on a large baking sheet coated with cooking spray.

Brush sheet with a bit olive oil, sprinkle a little bit bread crumbs over.

Repeat same steps until phyllo sheets are all stacked, brush top layer with a bit olive oil.

Fold in about ½-inch edges of phyllo to form crust.

Cover loosely with damp towel if onions are not ready.

Preheat oven to 350℉ (180℃).

Toss halved cherry tomatoes with remaining ½ tablespoon olive oil to coat, season with salt and black pepper to taste. Set aside.

Once onions are done and cooled slightly.

Spread caramelized onions over phyllo crust evenly.

Place cherry tomatoes and goat cheese on top of onions.

Bake for 40 to 50 minutes, or until phyllo crust is golden-brown, cheese becomes browned on top, and tomatoes are slightly shriveled.

Remove from oven and let cool for 5 minutes.

Slice into squares and top with fresh basil or arugula.

Serve warm or at room temperature.