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.