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1
Heat oil in medium nonstick skillet over medium heat until hot.
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2
Add garlic and onion, stirring occasionally, and cook until onions are soft, brown and well caramelized, about 15 minutes.
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3
Stir in balsamic vinegar, and cook for another 1 to 2 minutes until vinegar evaporates.
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4
Season to taste with salt and black pepper.
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5
Remove from heat, set aside and let cool for about 5 minutes.
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6
While onions are cooking, prepare phyllo sheets, and make sure to cover remaining sheets with clean damp towel to prevent from bring dry out.
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7
Place first sheet on a large baking sheet coated with cooking spray.
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8
Brush sheet with a bit olive oil, sprinkle a little bit bread crumbs over.
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9
Repeat same steps until phyllo sheets are all stacked, brush top layer with a bit olive oil.
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10
Fold in about 1/2-inch edges of phyllo to form crust.
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11
Cover loosely with damp towel if onions are not ready.
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12
Preheat oven to 350F (180C).
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13
Toss halved cherry tomatoes with remaining 1/2 tablespoon olive oil to coat, season with salt and black pepper to taste.
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14
Set aside.
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15
Once onions are done and cooled slightly.
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16
Spread caramelized onions over phyllo crust evenly.
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17
Place cherry tomatoes and goat cheese on top of onions.
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18
Bake for 40 to 50 minutes, or until phyllo crust is golden-brown, cheese becomes browned on top, and tomatoes are slightly shriveled.
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19
Remove from oven and let cool for 5 minutes.
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20
Slice into squares and top with fresh basil or arugula.
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21
Serve warm or at room temperature.
