Pissaladière

• shortcrust pastry, made using 4 oz (100 g) self-raising flour

Roll out prepared pastry to a circle on a lightly floured work surface and use to line an 8 inch (20cm) round quiche tin or flan ring set on a baking tray. Chill the pastry while preparing the filling.

Scald the tomatoes in boiling water and peel away the skins. Peel and finely chop the onion. Peel the garlic and crush to a purée with a little salt. Melt the butter in a saucepan over lo