If you turn the page when you come to a recipe for a tart or pie because you don't want to bother making the pastry, this is the tart for you. This easy tart is assembled and baked on a baking sheet.

        Phyllo is paper thin sheets of pastry from the frozen food case that require no mixing or rolling. Simply lay the delicate sheets flat on the counter and lightly coat with oil or butter. Keep adding sheets with a bit of oil or melted butter between each.

        This recipe calls for olive oil because the flavor fits. For easy assembly, use olive oil spray.

        There are still vine-ripened summer tomatoes out there and here is one more recipe for using them. I prefer using plum tomatoes because they are meaty in texture and lower in moisture content, but a good firm and flavorful tomato of any variety may be used.

        Fresh basil is widely available and it's the perfect herb to accent the tomatoes. Don't chop the basil — roll several leaves into a cigar shape, then slice with a sharp knife into thin strips. The basil will look prettier and the flavor is better displayed.

        For the best olive flavor, use pitted kalamata olives. If you have only olives with pits, remove them by placing the wide end of a chef's knife over the olive and rapping the knife with the heel of your hand. The olive will crack and the pit is easily removed.

        A great lunch or light supper entree, this tart can also serve as an appetizer for a dinner party. It is best served warm, but is delicious at room temperature.

Tomato-Olive Tart

        8 to 10 large fresh plum tomatoes

        5 tablespoons extra-virgin olive oil

        2 cups thinly sliced onions

        2 cloves garlic, minced

        1 teaspoon brown sugar

        1 teaspoon balsamic vinegar

        2 tablespoon shredded fresh basil

        1 teaspoon sea salt, or to taste

        1/2 teaspoon freshly ground black pepper

        8 sheets phyllo

        Extra olive oil, to brush on phyllo

        3/4 -cup pitted kalamata olives, halved

        1 cup shredded mozzarella

        1/2 - cup grated Parmesan

        Peel, core and slice the tomatoes, crosswise, into 1/4-inch slices. Set aside.

        In a heavy skillet, heat 3 tablespoon of the oil. Add the onions and garlic and cook over medium heat until onions are lightly browned, about 20 minutes, stirring. Stir in sugar and vinegar and cook 5 minutes longer, until onions are glazed and golden. Stir in basil and half of the salt and pepper.

        Grease a heavy sheet pan. Stack the phyllo leaves in the center of the pan, brushing each with a light coating of olive oil. Gather the edges together and roll to form a rectangular tart shell. Spoon the onion mixture into the pastry and distribute evenly.

        Arrange the olives on top. Top with the tomato slices and sprinkle with the remaining teaspoon of salt. Brush the tomatoes and the edges of the tart with the remaining 2 tablespoon olive oil.

        Sprinkle cheeses over the top. Bake in the bottom third of a preheated 375-degree oven 20 to 25 minutes or until the edges are golden brown and crisp. Cool slightly before cutting into squares. Makes 12 appetizer or 6 main course servings.

        Contact Marilyn Harris by mail: c/o Cincinnati Enquirer; fax: 768-8330; e-mail: marilyn@55krc.com.

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