Aromatic Tomato Tart

1. 1

   Place a non stick baking tray into the oven, and preheat the oven to 425F

2. 2

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

3. 3

   Stack the sheets, one on top of the other, on another non-stick baking tray.

4. 4

   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.

5. 5

   Stir and fry until the spices give off a fragrant aroma - about 30 seconds or so.

6. 6

   Add the chili powder and tomatoes in 2 batches and cook for 1-2 minutes, taking care not to break up the tomato slices.

7. 7

   Reserve any cooking juices.

8. 8

   Arrange the tomatoes on the pastry, leaving a 1/4in border of pastry around the edge.

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

    Drizzle any spicy tomato juices over the tart and serve.

No additional tips available.