3 tablespoons finely grated Parmesan cheese
2 tablespoons dried breadcrumbs
4 sheets Antoniou Fillo pastry
olive oil spray
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
Preheat oven to 180°C.
Combine cheese and breadcrumbs. Cut pastry stack into two 22cm x 28cm rectangles. Layer pastry sheets on an oiled oven tray, spraying oil between each sheet and sprinkling 1 heaped tablespoon of cheese mixture between every second sheet. Spray top of tart with oil and fold edges over to form a1cm border. Spray 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. Spray tart with oil.
Bake for 30 minutes or until pastry is golden brown. Serve hot or cold, scattered with basil leaves.