Make the pastry in the usual way. Roll out thinly and line a
Bake in a moderately hot oven (Mark 6, 200°C, 400°F) for 10–15 minutes until lightly coloured.
Stone the olives and set aside one third; chop the remainder finely and mix with the rinsed and finely chopped anchovies, the capers and the garlic. Pound the mixture together, or mix in a processor, until finely chopped. Stir in half the olive oil, the egg, rice, lemon zest and the parsley.
Spoon into the pastry case or cases and spread level. Scatter the remaining olives, roughly chopped, on top and dribble over the rest of the oil.
Bake in a moderately hot oven for 10–15 minutes until set. Serve hot or cold.
© 1987 Geraldene Holt. All rights reserved.