———————-FOR THE SHORT CRUST PASTRY———————-
11 g Plain flour; (4 ounces)
Salt
2 5 g; (1 ounce) butter
2 5 g; (1 ounce) lard
1 tb Freshly grated Parmesan
-cheese; (optional)
Cold water
-FOR THE FILLING-
45 G/; (1 pound) tomatoes
2 tb Olive oil
1 Clove garlic; finely chopped
1 md Onion; finely chopped
1 tb Oregano
Salt and freshly ground
-pepper
6 Anchovy fillets; chopped or
-small
; can of tuna or
; 115g/4ounce piece
; of fresh tuna
2 5 g; (1ounce) strong
; Cheddar, grated
2 lg Eggs
15 ml Single cream; (1/4 pint)
2 5 g; (1ounce) stoned
; black olives,
; chopped
Sift the flour and salt together and rub in the butter and lard until
the mixture resembles bread crumbs. Add the cheese and bind with a
little cold water. Chill for 30 minutes and then roll out to line a
20cm/8-inchflan dish. Chill again for 30 minutes. Cover with foil and
baking beans and bake blind in a preheated oven at 200C.400NF/Gas 6
for 10 minutes. Remove foil and baking beans and cook for a further 5
minutes.
Filling:
Peel the tomatoes, seed, slice, strain and save the juice. In a small
pan heat the oil over a low heat and saute 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 200NC/400NF/Gas 6 for
15 to 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.
Yields
1 servings
