Aromatic Tomato Tart

1. 1

   1 Preheat the oven and a nonstick baking tray to 425F.

2. 2

   2 Lightly brush the sheets of phyllo dough with a little of the olive oil and fold them in half.

3. 3

   Stack them, one on top of the other, on another nonstick baking tray (one which would fit inside the other baking tray).

4. 4

   3 In a frying pan, warm the rest of the oil over medium heat.

5. 5

   Add the ground coriander, fennel seeds, scallions, cumin seeds, and garlic, and stir-fry until the spices start releasing their fragrant bouquet.

6. 6

   Add the chili powder and the tomatoes (you will need to do this in two batches), and cook for 1-2 minutes, being careful not to break up the tomato slices.

7. 7

   Set aside any cooking juices.

8. 8

   4 Arrange the tomatoes on the dough, leaving a 1/4-inch edge around the dough.

9. 9

   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.

10. 10

    5 Drizzle any tomato spice juices over the tart and serve.

No additional tips available.