Savory Tomato Tart

From the Recipe Cove website.

8 (9x14 inch) frozen phyllo sheets, thawed
1/3 cup grated Parmesan cheese
3/4 cup shredded reduced-fat Italian four-cheese blend
1/2 red onion, thinly sliced
3/4 lb. cherry tomatoes, halved
1/2 tsp. salt-free garlic-herb seasoning
1/4 c. assorted chopped fresh herbs

Instructions:

1. Prehat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Work with 1 phyllo sheet at a time, keeping the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Place 1 phyllo sheet on the baking sheet. Sprinkle it with 2 tsp of the Parmesan. Repeat with the remaining phyllo and Parmesan to make 8 layers.
3. Layer the top with 1/2 cup of the cheese blend, the red onion, tomatoes, garlic-herb seasoning, and the remaining 1/4 cup of cheese blend. Bake until the tart is well browned at the edges and the tomatoes soften, 16-18 minutes. Sprinkle with the herbs and let cool slightly, about 5 minutes
4. Carefully slide the tart onto a large cutting board. With a long serrated knife, cut the tart into 8 pieces and serve at once.

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