This is a classic french tart of onions and tomatoes which can be eaten either warm or cold.
With an accompanying salad it is excellent for lunch in the garden. You will need a tart tin 20-23cm (8-9 in) diameter.
- 225g (8 oz) plain flour
- ¼ teasp salt
- 150g (5 oz) butter or hard margarine
- 1 tablesp grated parmesan cheese
- 1 egg
- 675g (1 ½ lb) onions
- 4 tablesp olive oil
- 1 can chopped tomatoes
- 1 tablesp chopped fresh thyme or oregano
- 2 cloves garlic
- 2 tablesp tomato purée
- 1 can anchovy fillets
- 10-12 stoned black olives