Tomato & Goat Cheese Toastie

Directions

1. Preheat the oven to 375°F.
2. Caramelize the onions. Heat 2 tablespoons of avocado oil over medium heat. Once the oil is hot, add the onions to the pan. Let the onions brown, then add half of the vegetable stock. Stir occasionally until the stock reduces. Once the liquid is mostly gone, add the remaining vegetable stock and cook until the liquid is fully reduced. The onions should be soft and brown.
3. Cut the tomatoes into 1/2" slices and place on a paper towel to soak up any excess juices.
4. Next, assemble your toastie. Drizzle a tablespoon of olive oil on the bottom of a 9" pie pan.
5. Layer three sheets of phyllo on the pie pan, drizzling with olive oil in between each layer.
6. Spread the caramelized onions over the bottom of the phyllo dough and spread in an even layer.
7. Season the tomatoes with salt and arrange in an even layer above the caramelized onions.
8. In a small bowl, whisk together oregano, grated garlic, avocado oil.
9. Brush the tomatoes with the herb mixture.
10. Crumble the goat cheese and sprinkle over the tomatoes. Make sure to get it into all the little nooks and crannies.
11. Sprinkle the parmesan over the whole pie.
12. Brush any excess herb mixture on the phyllo dough edges. Roll the corners of the phyllo so it fits in the pie pan and creates a rustic crust. Brush the crust with more olive oil so it doesn't burn.
13. Bake for 45 minutes, until golden brown.
14. Serve with a leafy salad and enjoy!