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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe combines crisp phyllo pastry with aromatic spices and succulent tomatoes in this tasty, fuss-free tart. Ingredients:
4 sheets phyllo pastry |
2 tablespoons olive oil |
1/2 teaspoon ground coriander |
1/2 teaspoon fennel seed |
3 scallions, sliced |
1 teaspoon cumin seed |
2 garlic cloves, sliced |
1/4 teaspoon chili powder |
6 tomatoes, cut into 4 thick slices |
Directions:
1. Place a non stick baking tray into the oven, and preheat the oven to 425°F
2. 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.
3. 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.
4. 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.
5. Arrange the tomatoes on the pastry, leaving a 1/4in border of pastry around the edge.
6. 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.
7. Drizzle any spicy tomato juices over the tart and serve.
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