Tapenade, & Anchovy Tart

This puff pastry tart is a light  lunch dish served with a salad.  It can also be served as a snack with drinks, red wine complements it very well.

Ingredients

• 375g packet of ready-rolled puff pastry
• 4 tablespoons tapenade
• 4 medium size tomatoes, thinly sliced
• 2 garlic cloves (or pickled garlic) thinly sliced
• 12 good quality black olives.  Pitted and cut in half
• Small tin or jar of anchovy fillets
• 15 basil leaves, or 1 tablespoon fresh oregano or 1 tablespoon of fresh thyme
• Extra-virgin olive oil to drizzle

Method

1. Roll the pastry  and place on a baking dish.
2. Spread the base with tapenade.
3. Arrange the tomatoes (overlapping them), the garlic, olives, anchovy fillets and basil leaves on top. Drizzle with olive oil. Push up the edges to form a lip.

4.  Bake at 180C for 20 minutes or until the pastry is golden.

5.  Let it stand for 5 minutes and then cut and serve.

Tips

• Do not put any salt, the tapenade and anchovies are already very salty.
• Do not worry if the pastry looks a bit black, it is the tapenade’s colour when it is cooked.
• Change fresh basil for fresh oregano, or thyme.  You can also use dried herbs if fresh are not available.