Start with the tomatoes, wash and cut in slices of roughly equal sizes

Remove the seeds from the tomato slices

Heat the water with ¼ cup of sugar, the sugar should be dissolved and the water hot but not boiling

Place the tomatoes in the water and cook for a minute

Remove from the water and then return the tomatoes to the water

Repeat twice more (the tomatoes should be bathed three times)

Take one sheet of filo at a time, butter lightly with melted butter, sprinkle with sugar and lightly salt

Place each sheet on top of the last one until you have 5 sheets

Cut 6 circles of approximately 8cm (3 inches) in diameter

Place on a baking sheet with a cooling rack over the top (allows cooking and each circle will rise equally)

Bake in the oven at 320 degrees (160C) until lightly browned

Cut the fennel bulbs into small pieces

In a heavy pot cook the fennel pieces in a mixture of water, salt, sugar (1/4 cup) and olive oil, until softened and caramelized

Add the tapenade and mix well

Wash and cut the strawberries

Use half of the strawberries and blend to create a coulis 17. Take one pastry round per dish, place in the bottom

On top of the pastry place two tomato slices

Top with fennel tapenade

Garnish with strawberries and the coulis