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    Pepper & black olive tart

    • Preparation time: 20 minutes + 15 minutes chilling
    • Cooking time: 1 hours
    • Total time: 1 hour 20 minutes + 15 minutes chilling

    Serves: 4


    125g plain flour
    ½ tsp ground cinnamon
    65g butter, cubed
    1 medium Waitrose British Blacktail Free Range Egg yolk

    2 tbsp olive oil
    2 red onions, thinly sliced
    3 mixed Romano peppers, seeded and thinly sliced
    2 cloves garlic, finely chopped
    ½ tsp chilli flakes
    227g can chopped tomatoes
    16 pitted kalamata olives
    6 anchovy fillets, halved lengthways 


    1. Preheat the oven to 190°C, gas mark 5. Sift the flour and cinnamon into a large mixing bowl and rub in the butter until the mixture is coarse and grainy. Whisk the egg yolk with a tablespoon of cold water and add to the dry ingredients. Mix with the rounded blade of a knife to bring together. Knead lightly until you have a smooth dough then wrap in clingfilm and chill for 15 minutes.

    2. Heat the oil in a large frying pan and add the onions, peppers and garlic. Cook over a low heat until really soft but not browned, stirring occasionally. This will take about 20 minutes. Stir in the chilli and tomatoes, and continue cooking for another 5 minutes to give a thick sauce. Season to taste.

    3. Roll out the pastry and use to line an 18cm loose-bottomed flan tin. Line with parchment and baking beans, and blind bake on a baking sheet for 10 minutes until the pastry is almost cooked through. Remove the parchment and beans, then return the pastry to the oven for 5 minutes. Spoon the pepper filling into the case and spread level. Arrange the olives and anchovies over the surface. Bake for 25 minutes until the pastry is golden. Serve with a green salad.

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