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Title: Benedictine Nuns - Tomato Tartlets
Yield: 1 Serving

Ingredients

           ***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

Instructions

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.

Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved

Converted by MC_Buster.

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Contributor: TWO FAT LADIES SHOW #FL1CO1

Preparation Time: 0:00

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