Olive and anchovy open tart

SERVES 6

Ingredients:

1 x 17.3oz (425g) box frozen puff pastry sheets, thawed

1 egg, lightly beaten, for egg wash

¼ cup tomato purée or tomato sauce

12 flat anchovy fillets, drained

12 pitted black olives

freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). On a lightly floured work surface, place 1 sheet of puff pastry on top of the other. Roll out the pastry into a single sheet to a thickness of ⅜in (4cm), and lay it on a baking sheet. Using a knife, score a line about 2in (5cm) in from the edge all the way around to form a border, but do not cut all the way through the pastry. Next, using the edge of the knife, score the pastry all the way around the outer edges.

2 Brush the border with the egg wash, then smooth the tomato sauce over the inside area, right up to the edges. Lay the anchovies and olives evenly over the tart so that everyone gets a taste of each, and season with pepper.

3 Bake for 15 minutes until the pastry is cooked and the edges are puffed and golden. Cut into 6 squares and serve warm with a crisp salad.

Cook’s Notes:

If feeding fussy eaters, lay the anchovies at one end and the olives at the other.

Olive and anchovy open tart