Step 1

Preheat the oven to 190°C/fan170°C/gasBrush a 20cm round loose-bottomed tart tin with some of the butter. Lay a few sheets of filo across it, slightly overlapping. Brush the overhanging filo with more butter. Continue layering with filo, brushing with butter as you go. Set aside.

Step 2

Crumble 125g of the feta into a large bowl and mix with the rest of the filling ingredients. Season with pepper and spoon into the filo case. Crumble over the remaining feta.

Step 3

Fold the overhanging filo over the filling, then give it a bit of a scrunch to form an edge. Bake for 18-20 minutes or until the filo is golden and crisp and the filling piping hot.

Step 4

Meanwhile, make the relish. Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and garlic and cook, stirring, for 5 minutes. Stir in the purée, then add the cinnamon and tomatoes and cook for 2-3 minutes. Add the stock and simmer for 8-10 minutes, until reduced slightly. Season to taste. Serve the filo tart with the relish.