A delicious and crispy tart that is perfect for company!
Preheat the oven to 350 and line a baking sheet with parchment paper.
Cut the onion in half and then slice into half moons. Heat olive oil in a pan and add the onions. After the initial sizzle, lower the flame and slowly caramelize the onions until they soften and seem kind of melty.
Press the garlic into the onions and mix around. Add oregano and a pinch of salt. Take off the flame and set aside.
Slice the tomatoes in half and set aside. Chop the parsley and set aside.
In a food processor, add the pecans and nooch and process until the pecans are crumbly.
Remove the phyllo from the package and use a pizza cutter or knife to cut the phyllo in half. Then take about half of the phyllo from one pile and place on your counter and cover with a towel. Repackage the rest of the phyllo and store for another use.
Pour olive oil into a little bowl and get a pastry brush out and ready.
Brush the parchment paper with some olive oil. Place a piece of phyllo on the parchment. (Be careful because phyllo tears easily but don't worry you can always just lay any torn pieces around the area it was torn from because when it cooks, it cooks together.)
Layer another piece of phyllo on the first one and brush with olive oil. Keep brushing and layering until you have no more phyllo left.
Use tongs to top the phyllo with the onions. Next, arrange the tomatoes on top of the onions. If you need more, slice more. If you have too many, add them to a salad or something!
Sprinkle with the pecan nooch mixture and then sprinkle the parsley right on top.
Bake for 20 to 25 minutes, until the phyllo turns nice and golden brown.
When the tart is done, take out of the oven and let sit for 5 minutes. Use the pizza cutter (or knive) to cut into squares. Enjoy immediately!