Cook time is 10minutes
Total time is 10minutes
Serve is for 24 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
24
- 1 unbaked shortcrust pastry
- 6 anchovies, halved lengthways
- 24 pitted black olives
- 1tablespoons olive oil
- 1 garlic clove, crushed
- 2 large Spanish onions, finely sliced
- 3/4 cup tomato passata
- 1teaspoons dried oregano
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1tablespoons Parmesan cheese, grated
Description
A speciality from southern France, these mini tarts will still taste great ifyou decide to leave out the anchovies. They are ideal for a summer party.
Method
Step 1 of 5
Preheat oven to 200˚C.
Step 2 of 5
Roll out the pastry on a floured surface to fit pan. Place rolled pastry in the oiled pan.
Step 3 of 5
Heat the oil in a frying pan over medium heat. Add the garlic and onion and cook until soft, 10 minutes. Add the tomato passata and continue cooking for 5 minutes. Add the oregano, and salt and pepper to taste.
Step 4 of 5
Spread the onion mixture evenly over the pastry. Bake for 15 minutes. Remove from the oven and sprinkle with Parmesan. Allow to cool in the pan, then cut into 24 squares.
Step 5 of 5
Cut the anchovy pieces in half lengthways. Top each square with 2 anchovy pieces in a criss-cross pattern with an olive in the centre. Remove from pan and serve at room temperature.
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