Soups and Starters Recipes - Tomato and Anchovy Tartlets Recipe

Pastry:

• 250 g/8 oz whole meal flour

• 1/2 teaspoon salt

• 50 g/2 oz hard white fat, diced

• 50 g/2 oz butter or margarine, diced

Filling:

• 3 tablespoons olive oil

• 3 large onions, thinly sliced

• 6 tomatoes, skinned and roughly chopped

• 1 garlic clove, crushed

• 1 teaspoon dried mixed herbs

• 50 g/2 oz can anchovy fillets, drained and soaked in 2 tablespoons milk for 15 minutes, rinsed and drained

• 10 black olives, pitted

• salt and pepper

• basil sprigs, to garnish

1. To make the pastry, sift the flour with the salt into a mixing bowl. Add the fat and butter or margarine and rub them in with the fingertips until the mixture resembles fine breadcrumbs.

2. Add just enough water to bind to a stiff dough. Knead lightly until smooth. Turn the dough on to a lightly floured surface, roll out to 5 mm/1/4 inch thickness and use to line ten 7 cm/3 inch tartlet tins. Prick the pastry with a fork and chill in the refrigerator for 20 minutes.

3. Meanwhile, prepare the filling. Heat the oil in a saucepan. Add the onions and fry over a low heat for about 5 minutes, until soft and lightly browned.

4. Stir in the tomatoes, garlic and herbs. Cook, uncovered, for 15 minutes, until the sauce is thick. Season to taste with salt and pepper.

5. Bake the tartlet cases 'blind' in a preheated oven, 180°C (350°F), Gas Mark 4, for 7 minutes. Remove the foil and beans.

6. Spoon the tomato filling into the tartlet cases. Arrange the anchovy fillets and olives over the top.

7. Bake for 10 minutes, then remove from the oven. Cool in the tins for 10 minutes, then transfer to a wire rack. Serve cold, garnished with the basil.