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.
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
Peel the tomatoes, deseed, slice, strain and save the juice. In a small pan heat the oil over a low heat and sauté the onion until soft, add the garlic and oregano and cook for 1 minute. Add the tomato juice, season and cook till the juice is almost absorbed. Put this in the pastry case and cover with fish. If you are using fresh tuna cook it in a pan with a little more oil for about 2 minutes turning as necessary, then flake it. Cover with tomatoes and grated cheese. Whisk the eggs with the cream and pour over the tomatoes, scattering the olives on top. Bake in a preheated oven at 200°C/400°F/Gas 6 for 15–20 minutes. Serve hot or cold with a green salad, or a salad of green beans, or deep fried French beans which you have dipped in batter.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.