Brush each pastry sheet with melted butter and place one on top of the other in a 20 cm square baking dish. Let edges hang over.
Layer tomatoes in pastry case.
Mix eggs, crème fraîche, anchovies and feta.
Season to taste and pour over the tomatoes.
Fold over the edges of the pastry and brush with melted butter.
Bake in a preheated 200 °C for 20 minutes or until pastry is golden.
Make caramelised onion, tomato and feta tartlets.
Thinly slice a red onion and sauté with 30 ml soft brown sugar and 15 ml balsamic vinegar.
Add to basic mixture. Place filling in each piece of phyllo pastry and fold over the sides to make individual tarts.