Cooking Done Light

This tart is so, so simple to make! It is perfect for those hot summer evenings when you want something fast, easy and really delicious. It only bakes for 15 minutes at 220 degrees, so the oven won’t even be on long enough to heat up the kitchen!! Sometimes, I use rosemary and garlic instead of the spices called for in this recipe, and serve it at room temperature. It’s also good served cold the next day as a quick and easy lunch. You can serve this tart as either an appetizer or a main course. To make it a meal, add a large tossed salad or mixed grilled veggies.

4 sheets phyllo pastry dough
olive oil
1/2 tsp ground coriander
1/2 tsp fennel seeds
3 chopped spring onions (or a small chopped red onion)
1 tsp cumin seeds
2 garlic cloves, sliced
1/4 tsp chile powder
6 large ripe tomatoes, thickly sliced

Preheat the oven (with a baking sheet INSIDE the oven) to 220 degrees.

Lightly brush the sheets of phyllo with a thin coat of oil and stack them on top of each other on a separate non-stick baking sheet.
In a small frying pan warm 1 tsp olive oil and add the onions, garlic, coriander, fennel seeds, and cumin. Heat for 1 – 2 minutes, until the spices become fragrant. Add the tomatoes and chile powder, and heat for a few minutes longer, being careful to not breaking up the tomatoes too much. Set aside until cool enough to handle.

Once cooled, arrange the tomatoes on top of the the pastry leaving about 1 inch around the edge. Set the baking sheet on top of the hot sheet in the oven and cook for 15 minutes, or until the pastry is golden.

Remove from the oven and drizzle the tomato juice, and spices from the frying pan over entire tart. Serve warm, or allow to cool to room temperature.