Ingredients
Serves 4-6
4 sheets Antoniou Fillo Pastry
3 tablespoons Parmesan cheese, finely grated
2 tablespoons breadcrumbs
1/2 cup olive oil
2 teaspoons olive oil
2 onions, finely sliced
3 teaspoons crushed garlic
salt and black pepper, to taste
2 tablespoons sugar
350g ripe tomatoes, sliced
12 black olives
Fresh basil leaves, to serve
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its packaging and allow it to come up to room temperature.
Preheat oven to 180°C.
Combine cheese and breadcrumbs. Cut Pastry stack into two 22cm x 28cm rectangles. Layer Filo Pastry sheets on an oiled oven tray, brushing oil between each sheet and sprinkling 1 heaped tablespoon of cheese mixture between every second sheet. Brush top of tart with oil and fold edges over to form a 1cm border. Brush border with oil.
Heat 2 teaspoons olive oil and fry onions over a moderate heat, stirring occasionally, until softened and lightly golden. Add garlic, salt, pepper and sugar. Cook, stirring for 2 minutes. Spread over pastry base. Top with sliced tomatoes and olives. Brush tart with oil.
Bake for 30 minutes or until pastry is golden. Serve hot or cold, scattered with basil leaves.