375g packet of ready-rolled puff pastry
4 tablespoons tapenade
4 medium size tomatoes, thinly sliced
2 garlic cloves (or pickled garlic) thinly sliced
12 good quality black olives. Pitted and cut in half
Small tin or jar of anchovy fillets
15 basil leaves, or 1 tablespoon fresh oregano or 1 tablespoon of fresh thyme
Extra-virgin olive oil to drizzle
1- Roll the pastry and place on a baking dish.
2- Spread the base with tapenade.
3- Arrange the tomatoes (overlapping them), the garlic, olives, anchovy fillets and basil leaves on top. Drizzle with olive oil. Push up the edges to form a lip.
4- Bake at 180C for 20 minutes or until the pasty is golden.
5- Let it stand for 5 minutes and then cut and serve.
-Do not put any salt, the tapenade and anchovies are already very salty.
– Do not worry if the pastry looks a bit black, it is the tapenade’s colour when it is cooked.
– Change fresh basil for fresh oregano, or thyme. You can also use dried herbs if fresh are not available.