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Ingredients
- 7 Filo pastry sheets
- 1/4 cup melted butter
- 2 tablespoons Dijon â style mustard
- 7-8 large ripe tomatoes, sliced ¼ â thick
- 2 cups grated Emmenthal cheese
- 1 tablespoon fresh thyme leaves
- 12 fresh Basil leaves for garnish
- A pinch of coarse salt
- A grinding of crack black pepper
Directions
- 1.On a large baking sheet, brush melted butter on the filo sheets, stacking them on top of each other as you build your pie crust. You may want to stagger the sheets a little bit to ensure that the baking tray is well covered allowing a little bit of an edge.
- 2.On the top layer, brush on the mustard. Grate the cheese and spread out over pastry to ensure even coverage. Lay tomato slices generously, all over, overlapping as needed.
- 3.Season with coarse salt and cracked black pepper. Sprinkle on some thyme leaves
- 4.Bake in a 400 degree oven, for about 25 minutes or until pastry is crisped and browned at the edges.
- 5.Garnish with some fresh large basil leaves. Add another sprinkling of coarse salt. Cut into squares. Good served hot, warm or at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1304g | |
| Calories 633 | |
| Calories from Fat 426 | 67% |
| Total Fat 48.57g | 61% |
| Saturated Fat 29.53g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 544mg | 23% |
| Potassium 2979mg | 85% |
| Total Carbs 49.23g | 13% |
| Dietary Fiber 15.2g | 51% |
| Sugars 32.71g | 22% |
| Protein 11.62g | 19% |
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