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Aromatic tomato tart

Antony Worrall Thompson from Great Food Live
Antony Worrall Thompson combines crisp filo pastry with aromatic spices and succulent tomatoes in this tasty, fuss-free tart

Aromatic tomato tart

Method

1. Place a non stick baking tray into the oven, and preheat the oven to 220C/gas 7.

2. Lightly brush the filo 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, spring onions, cumin seeds and garlic. Stir and fry until the spices give off a fragrant aroma - about 30 seconds or so.

4. Add the chilli 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 5mm 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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Serves: 4

Prep: 30 min
Cook: 25 min

Ingredients
4 sheets Filo pastry
2 tbsp Olive oil
1/2 tsp ground Coriander seeds
1/2 tsp Fennel seeds
3 Spring onions, sliced
1 tsp Cumin seeds
2 garlic cloves, sliced
1/4 tsp Chilli powder
6 large ripe Tomatoes, each cut into 4 thick slices