Sometimes a bread-based pizza is too substantial for a picnic on a hot day and the answer can be small filled tartlets.
Make the pastry as explained. Wrap in plastic and chill for about 30 minutes.
Meanwhile make the filling. Cook the onion and the garlic in the oil for 5 minutes until soft. Add the chopped tomatoes, sugar and herbs and
Purée in a blender or push through a sieve.
Roll out the pastry to line six lightly buttered
Prick the bases of the pastry cases and chill for 15–30 minutes. Bake in a moderately hot oven (Mark 6, 200°C, 400°F) for 10–15 minutes until lightly coloured.
Spoon the filling into the pastry cases. Add a crisscross of anchovy fillets or a few olives or
© 1987 Geraldene Holt. All rights reserved.