Directions:
- Place a non stick baking tray into the oven, and preheat the oven to 425°F
- Lightly brush the phyllo pastry sheets with a little of the olive oil and fold in half. Stack the sheets, one on top of the other, on another non-stick baking tray.
- Heat the remaining olive oil in a frying pan over a moderate heat, and add the ground coriander, fennel seeds, scallions, cumin seeds and garlic. Stir and fry until the spices give off a fragrant aroma - about 30 seconds or so.
- Add the chili powder and tomatoes in 2 batches and cook for 1-2 minutes, taking care not to break up the tomato slices. Reserve any cooking juices.
- Arrange the tomatoes on the pastry, leaving a 1/4in border of pastry around the edge.
- Set the baking tray on top of the hot tray in the oven and cook for 15-20 minutes, until the pastry is crisp and golden.
- Drizzle any spicy tomato juices over the tart and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.97 Kcal (368 kJ) | ||
| Calories from fat | 64.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 11% | |
|---|---|---|---|
| Sodium | 10.73mg | 0% | |
| Potassium | 277.74mg | 6% | |
| Total Carbs | 5.49g | 2% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 16.1mg | 27% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 77.32 Kcal (324 kJ) | ||
| Calories from fat | 56.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 11% | |
|---|---|---|---|
| Sodium | 9.43mg | 0% | |
| Potassium | 244.12mg | 6% | |
| Total Carbs | 4.82g | 2% | |
| Sugars | 2.69g | 12% | |
| Dietary Fiber | 1.34g | 6% | |
| Protein | 1.25g | 3% | |
| Vitamin C | 14.2mg | 27% | |
| Iron | 0.5mg | 3% | |
| Calcium | 25.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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