Thin Tomato Tart

• 1 tablespoon olive oil
• ½ onion, finely chopped
• 1 garlic clove, finely chopped

Heat the olive oil in a pan, add the onion and garlic and cook until softened but not coloured. Add the chopped tomatoes, bouquet garni and seasoning, and simmer very gently until the tomatoes melt into a thick, dry purée.

Remove the bouquet garni and sieve the mixture.

Brush the filo with melted butter and stack 1