“This recipe combines crisp phyllo pastry with aromatic spices and succulent tomatoes in this tasty, fuss-free tart.”

Ingredients Nutrition


  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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