Aromatic Tomato Tart

• 4 sheets phyllo pastry
• 2 tablespoons olive oil
• 12 teaspoon ground coriander
• 12 teaspoon fennel seed
• 3 scallions, sliced
• 1 teaspoon cumin seed
• 2 garlic cloves, sliced
• 14 teaspoon chili powder
• 6 tomatoes, cut into 4 thick slices

1. Place a non stick baking tray into the oven, and preheat the oven to 425F
2. Lightly brush the phyllo pastry sheets with a little of the olive oil and fold in half.
3. Stack the sheets, one on top of the other, on another non-stick baking tray.
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. Stir and fry until the spices give off a fragrant aroma - about 30 seconds or so.
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. Reserve any cooking juices.
8. Arrange the tomatoes on the pastry, leaving a 1/4in border of pastry around the edge.
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. Drizzle any spicy tomato juices over the tart and serve.

pastry, olive oil, ground coriander, fennel seed, scallions, cumin, garlic, chili powder, tomatoes

Taken from www.food.com/recipe/aromatic-tomato-tart-411681 (may not work)