Pastry
Ingredients:
- 2 cups
all-purpose flour
- ½ cup butter
- 2 tsp. dried
mixed herbs
- pinch salt
Filling Ingredients:
- 2 large onions,
thinly sliced
- 2 garlic cloves,
crushed
- 3 Tbs. olive oil
- fresh nutmeg,
grated to taste
- 2 x 14 oz. can
chopped tomatoes
- 1 tsp. sugar
- leaves from
small sprig of thyme
- salt and ground
black pepper
- 2/3 cup pitted
black olives, sliced
- 2 Tbs. capers
- fresh parsley,
chopped to garnish
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Instructions:
- Rub the flour
with the butter until it forms fine crumbs, then mix in the herbs and
salt. Mix to a firm dough with cold water. Preheat the
oven to 375°F.
- Roll out the
crust and line a 9 inch pie pan. Line with the foil and dried
beans and bake for 10 minutes. Remove foil and beans and bake
for 5 minutes more.
- Gently fry the
onions and garlic in the oil for about 10 minutes until quite soft and
mix in the nutmeg.
- Stir in the
tomatoes, sugar, thyme and seasoning and simmer gently for about 10
minutes until the mixture is reduced and slightly syrupy.
- Remove from the
heat and allow to cool. Mix in the olives and capers.
- When ready to
serve, spoon into the pie shell, sprinkle with some fresh chopped
parsley and serve at room temperature.
Make 6 servings |
