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Either by a pre-made pastry base or thoroughly grease a flat 20cm/7in tart-tin with olive oil and line with a thin layer of pastry. Stone the olives and cut the flesh into small pieces. Cover the pastry completely with alternate rows of pieces of olive, cherry tomato halves and cheese cut into small pieces, and anchovies cut into strips. Pour over the olive oil, sprinkle with the oregano and finely chopped garlic.
Alternatively, you could pulp the tomatoes, add olive oil, oregano and garlic and spread over pastry.
Arrange anchovy fillets like the spokes of a bicycle wheel. Sprinkle with grated cheese.
Bake in a hot oven 190°C, gas mark 5, 375°F for around 25 minutes and serve piping hot.
laky unsweetened very short pastry or bread dough using 4oz flour, seasoned with salt & pepper
2oz black olives 50g
6 cherry tomatoes
1/2Ib Bel Paese or Mozzarella cheese 225g
6 anchovy fillets
4tbsp olive oil
1tsp oregano
1 clove of garlic
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