lace one sheet of phyllo dough on a greaseproof papaer-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges.

Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over parmesan cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling.

Bake at 180c for 30-35 minutes or until crust is golden brown.