Tomato tart

Ingredients for 1 servings:

• 2 tsp olive oil
• 1 large onion(s), red
• 2 garlic cloves
• 500 g cocktail tomatoes or date tomatoes
• 50 g dried tomatoes
• 1 pinch(s) of sugar
• 1 tsp dried herbs of Provence
• ½ bunch basil, fresh
• 270 g filo pastry

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

vegetarian and WW-compatible

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Heat 1 teaspoon of oil in an ovenproof, non-stick pan. Peel the onion, slice it into thin rings, and sauté it in the pan until translucent. Crush the garlic and add it. Cook for about 1 minute. Wash and halve the fresh tomatoes, and slice the sun-dried tomatoes. Add both to the pan with the sugar and dried herbs. Wash, dry, and finely chop the basil. Stir half of it into the tomato mixture with salt and pepper. Let it marinate briefly and then remove the pan from the heat. Layer the filo sheets on top of the tomatoes, ensuring they are completely covered. Brush each sheet with the remaining oil and press the dough down the sides of the inner edge of the pan. Place the pan on the middle rack of the oven and bake for 20-25 minutes, until the dough is light brown and crispy. Allow to cool slightly, then place a large plate over the pan and flip it over so the tomato layer is on top. Cut the tart into slices using a pizza cutter and serve immediately.