- Course: Hot Appetizer, Main Course
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 9 Times
This exquisite tart is very simple to prepare and can be eaten either alone or as part of a main course. Tomatoes are low-G.I. and full of vitamin C. Cooking tomatoes, especially in olive oil, helps to release Iycopene, an antioxidant and the reason why tomatoes are red.
- 4 sheets phyllo dough
- 2 tablespoons olive oil
- ½ teaspoon ground coriander
- ½ teaspoon fennel seeds
- 3 scallions, sliced
- 1 teaspoon cumin seeds
- 2 garlic cloves, sliced
- ¼ teaspoon chili powder
- 6 large ripe tomatoes, each cut into 4 thick slices
1 Preheat the oven and a nonstick baking tray to 425°F.
2 Lightly brush the sheets of phyllo dough with a little of the olive oil and fold them in half. Stack them, one on top of the other, on another nonstick baking tray (one which would fit inside the other baking tray).
3 In a frying pan, warm the rest of the oil over medium heat. Add the ground coriander, fennel seeds, scallions, cumin seeds, and garlic, and stir-fry until the spices start releasing their fragrant bouquet. 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. Set aside any cooking juices.
4 Arrange the tomatoes on the dough, leaving a ¼-inch edge around the dough. 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.
5 Drizzle any tomato spice juices over the tart and serve.
© Anthony Worrall Thompson
Nutritional information is provided by the author.
Per portion: 110 cal., 8g fat, 1.6g sat.fat, 0.04g sodium, 9g carbohydrate