I rec’d this in a recipe exchange – it’s great, but I don’t use non-stick spray ever, line the cookie sheet with parchment, and brush the phyllo with melted butter...and to wrap the phyllo in plastic wrap seems nuts and unecological and unnecessary, but this is their recipe below.
5 plum (or other firm variety) tomatoes, thinly sliced
15 small olives (kalamata, etc) pitted and chopped
1 large shallot, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 tablespoon finely crushed fennel seeds
1 teaspoon olive oil
8 (12X17 inch) sheets phyllo dough, at room temperature
½ cup shredded havarti cheese
¼ cup chopped basil
1. Place the tomato slices on 2 or 3 layers of paper towels; cover with more paper towels and blot gently. Let stand 10 minutes. Combine the olives, shallot, thyme, fennel, and oil in a small bowl.
2. Preheat the over to 400° F. Spray a baking sheet with nonstick spray. Cover the sheets of phyllo with plastic wrap to keep them from drying out. Lay one sheet of phyllo across the baking sheet; lightly spray with nonstick spray. Repeat layering the remaining phyllo and spraying each sheet lightly with nonstick spray. Roll the edges of the phyllo in to make a rimmed edge.
3. Arrange the tomatoes across the phyllo. Sprinkle the olive mixture on the top of the tomatoes; spread the mixture evenly with a fork. Bake until the edges of the phyllo are golden brown and the tomatoes are softened, about 20 minutes. Sprinkle the tart with the cheese. Bake until the cheese melts, about 5 minutes. Sprinkle with the basil. Cut the tart into 12 pieces then cut each piece diagonally in half. Serve hot.