200 g flour
75g butter, cut into small pieces
25 g lard, cut into small pieces
1 egg, beaten
beans for baking blind
for the filling:
50 cherry tomatoes, halved
1 clove of garlic, crushed, peeled and chopped
100 g tapenade, bought or home-made
6 anchovy fillets
a bunch of fresh basil
100 g olives, pitted
freshly ground black pepper
1. To make the pastry, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine the egg with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until the pastry is even and smooth, then wrap and place in the fridge to chill for 30 minutes.
2. Heat the oven to 180°C/gas 4.
3. Roll out the pastry on a lightly floured surface and line six 10cm push-up-bottom tart tins. Line each tart tin with baking parchment, cover with a layer of baking beans and bake for 25 minutes.
4. Take out of the oven, remove the beans and baking parchment, and set the cases aside. Reduce the temperature to 120°C/gas 1/2.
5. Pour a little oil in a roasting tin, add the tomatoes and garlic and toss well. Roast in the low-temperature oven for 1 hour.
6. Roughly spread about a teaspoon of the tapenade over the base of each pastry case. Top with 1 anchovy fillet, a few basil leaves, the roasted tomatoes and a few olives. Drizzle with olive oil - you could use what's left in the roasting tin - season, and cook for a further 10 minutes.
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