Pissaladiere by Ray McVinnie

Ray McVinnie's interpretation of the classic southern French tomato, anchovy and black olive tart.

Ingredients

3 Tbsp extra virgin olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

400g can chopped tomatoes in juice

1 Tbsp tomato paste

250g flaky puff pastry

80g jar of anchovies, well drained

16 pitted kalamata olives

 

Instructions

Preheat the oven to 200C.

Heat the oil in a frying pan over moderate heat.

Add the onion and garlic and fry gently, without browning, for 10 minutes or until the onion is soft.

Season with salt and freshly ground black pepper.

Don’t add too much salt as the anchovies and olives are salty.

Add the tomatoes, bring to the boil then simmer for 10-15 minutes or until thick and jammy.

Remove from the heat and cool completely. This is the tomato sauce.

Roll out the pastry and line a 22cm by 28cm shallow ovenproof dish with it.

Spread the sauce evenly over the inside of the pastry-lined dish.

Make a triangular gris pattern with the anchovies on top of the sauce. Put an olive inside each diamond shape created by the anchovies.

Place in the oven for 25-30 minutes or until well cooked.

Remove from the oven and serve.