Provencal Tomato Tart

    Simply 5 pg 38    12 servings                                                         2 points
5 large red or yellow plum tomatoes cut into ¼” slices
1 onion, very thinly sliced
16 pitted Kalamata olives, quartered
½ t salt
¼ t black pepper
8 (12x17”) sheets Phyllo dough, thawed if frozen
½ c grated Parmesan cheese
1. Set oven rack in lower third of oven and preheat to 425.
2. Meanwhile, place tomato slices between double thickness of paper towels and pat dry. Let stand 10 minutes.
3. Toss together onion, olives, salt, & pepper in small bowl.
4. Lay 1 phyllo sheet on baking sheet and lightly spray with olive oil nonstick spray. (Keep remaining Phyllo dough covered with damp kitchen towel or plastic wrap to prevent it from drying out). Repeat layering with 7 remaining sheets of dough, spraying each sheet with nonstick spray. Roll edges of dough in to form rim.
5. Arrange tomato slices on phyllo in single layer, overlapping a tad. Top with onion mixture and lightly spray with nonstick spray. Bake until bottom and edges are golden and tomatoes and onion are softened, 25-35 minutes. Sprinkle with Parmesan. Cut tart into 12 pieces. Serve hot, warm, or at room temp.
OVEN