Tomato and parmesan filo

Preparation Time 25 minutes
Cooking Time 30 minutes

Ingredients (serves 6)
* 12 sheets filo pastry (Antoniou brand)
* 50g (2 1/2 tbs) butter, melted
* 45g (1/2 cup) shredded parmesan
* 6 vine-ripened tomatoes, sliced
* Fresh basil leaves, to serve
* Shaved parmesan, to serve
* 80ml (1/3 cup) extra virgin olive oil
* Salt & freshly ground black pepper


Method
1. Preheat oven to 180°C. Line 3 baking trays with non-stick baking paper.
2. Place the filo sheets on a clean work surface. Cover with a clean tea towel and then a damp tea towel (this will help prevent it drying out). Brush 1 sheet of filo with a little butter and sprinkle with about 2 tsp of the parmesan. Top with another sheet of filo and continue to layer with 4 of the remaining filo sheets, butter and parmesan, finishing with a layer of filo. Use a 16cm diameter plate as a guide to cut 3 discs from the filo stack. Cover the discs with a clean tea towel. Repeat with the remaining filo, butter and parmesan to make a total of 6 discs.
3. Place 1 filo disc on each of the lined trays. Cover each with non-stick baking paper and stack trays on top of one another. Place another baking tray on top of the stack. Place a heatproof dish or plate on top and cook, in preheated oven, for 15 minutes or until golden brown. Remove from oven and use an egg lifter to transfer the discs to a wire rack to cool. Repeat with remaining filo discs.
4. To serve, place 1 filo disc on each serving plate and top with the tomato slices, slightly overlapping in a circular pattern. Top with the basil and shaved parmesan. Drizzle with the oil and season with salt and pepper. Serve immediately.

Notes & tips
* Note: You can make this recipe to the end of step 3, up to 2 weeks ahead. Store the filo discs in an airtight container. You will need 4 baking trays for this recipe.

Source
Australian Good Taste
Recipe by Rodney Dunn