Thin Tomato Tart

with Pistou and a Friture of Herbs

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

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

Method

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