Caramelised Onion & Beef Phyllo Pastry Tart with Green Olives

I used the following Mediterranean Delicacies products: phyllo pastry, caramelised onion dip and green olives to make this quick and delicious tart. Cumin and coriander give a hint of the scent of Moroccan spice souks or markets. This tart is perfect for using left over roast meat - chicken, lamb or beef. I has some rib eye steak left over from dinner and sliced it up to add to the tart. I used a 28 x 20 cm rectangular fluted pie/tart tin. Thaw phyllo pastry overnight in the refrigerator.

Method: 1. In a bowl beat eggs lightly. Add caramelised onion dip, cream, spices and salt (the dip is sweetish so be a little generous with the salt), and mix well. 2. Grease the pie tin and pre-heat oven to 180 degrees Celsius. Unwrap the thawed phyllo, and cover with a damp tea towel between brushings. Brush a sheet of phyllo with butter. Cover other phyllo sheets. Place prepared phyllo, butter side up over the tart tin, centering it. Repeat for remaining phyllo sheets. Scrunch overhanging phyllo into the tart tin and along the inside of the fluted ends to make roughly formed pleats. 3. Pour the caramelised onion mixture into the pie tin. Arrange the cooked beef slices and olives over. Bake for 20 minutes or until set. 4. Serve with flat leaf parsley and slices of preserved lemon.