← Back to Search Results
baking
Aromatic Tomato Tart

Photo by:
Comments: 0
 

Recipe

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.

Yield: Serves 4

Ingredients

  • 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

Directions

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

Nutritional information is provided by the author.

Per portion: 110 cal., 8g fat, 1.6g sat.fat, 0.04g sodium, 9g carbohydrate

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
lidias-italy Lidia's Italy
by Lidia Bastianich
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
lucid-food Lucid Food
by Louisa Shafia
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?