3 tbsp. unsalted butter
1 onion, finely chopped
1 c. sliced mushrooms
1/4 tsp. thyme
3 tbsp. flour
1 c. chicken broth
2 tomatoes, peeled and chopped
1/4 lb. cooked ham
1 whole chicken breast, poached, skinned and cubed
1/2 c. chopped black olives
3/4 c. unsalted butter, melted
16 sheets (about 16x12 inch) phyllo dough (8 oz.)
1/2 c. grated Parmesan cheese

Melt butter in large skillet; add onion. Saute until soft and translucent. Add mushrooms and thyme; cook 5 minutes. Blend in flour; cook 2-3 minutes stirring frequently. Add chicken broth and tomatoes. Cook, stirring constantly, until thickened.

Reduce heat; add chicken, ham and olives. Simmer gently 5 minutes. Season with salt and pepper to taste. Remove from heat; let cool.

Brush bottom and sides of 12x7 inch baking dish with melted butter. Line dish with sheet phyllo, pressing firmly into corners and against sides. Brush with melted butter, being sure to reach into corners and sides. Repeat until 8 sheets of phyllo are in dish.

Spoon filling over phyllo, spreading into corners. Sprinkle with cheese. Top with sheet of phyllo; brush with butter. Repeat with remaining phyllo. Trim excess from edges of dish with scissors. Brush the top with butter.

Bake, brushing with butter several times until pastry is crisp and golden, about 1 hour at 300 degrees F. Cut in squares while warm. Yield: 6 to 8 servings.

Note: Tart can be assembled and baked ahead. Brush again with butter when reheating.