Tomato Tart

Name: Tomato Tart
Ingredients: 25g/1oz stoned black olives, chopped; 6 anchovy fillets, chopped or small can of tuna or 115g/4ozpiece of fresh tuna; salt and freshly ground pepper; salt and freshly ground pepper; 1 tsp oregano; 150ml/¼ pint single cream; 2 large eggs; 25g/1oz strong Cheddar, grated; 6 anchovy fillets, chopped or small can of tuna or 115g/4ozpiece of fresh tuna; 25g/1oz lard; 1 tbsp freshly grated Parmesan cheese (optional); salt; cold water; 450g/1lb tomatoes; 2 tbsp olive oil; 1 clove of garlic, finely chopped; 1 medium onion, finely chopped; 115g/4oz plain flour; 25g/1oz butter

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

A tomato tart looks wonderful with its dramatic colours. This is really a left-over salad Niçoise that I put into a pie crust one day. If you use a piece of fresh tuna it is even better and more sophisticated.

Ingredients

For The Shortcrust Pastry

115g/4oz plain flour
25g/1<

Sauce
Pescatarian

Method

Sift the flour and salt together and rub in the butter and lard until the mixture resembles breadcrumbs. Add the cheese and bind with a little cold water. Chill for 30 minutes and then roll out to line a 20cm/8in