Tomato and olive flan

Pastry:

2 cups flour

70g butter

1 egg

3 tbspns water

Filling:

2 tbspns olive oil

1 tbspn Dijon mustard

6 anchovy fillets

3 onions

5 Flavorite tomatoes

Topping:

1 tbspn sugar

2 tbspns basil

1/4 cup pitted olives

Preheat oven to  180C. Grease and flour a 20cm flan tin.

Pastry: Process all ingredients together. Knead dough. Refigerate for 30 minutes. take pastry from fridge amd line the flan tin. Bake pastry for 15 minutes.

Filling: Mash the anchovies with the back of a fork, then combine with oil and mustard to form a paste. Spread anchovy paste over base of flan. Slice the onions, and peel and dice the tomatoes. Cook in a frying pan with some additional oil or butter, until soft then add to flan.

Topping: Shread the basil and pit the olives. Sprinkle on top of the flan with the sugar. Bake for 20 minutes.

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