This recipe is from the 1980s, and is cheap, quick and easy to make:
- Pack of puff pastry (or you can make your own - but it takes a lot longer!)
- Butter (to line the baking sheet or tin)
- 500g good tomatoes, such as cherry or plum (we used cherry)
- 3 cloves garlic, chopped
- Olive oil
- Salt and pepper.
- At least 6 tinned anchovies, cut in half lengthways
- At least 10 black olives
- Small handful basil
- Heat the oven to 200c.
- Butter a large tin or baking sheet. Roll out the pastry, put it on the sheet, prick a few holes with a fork, and bake it for 15 minutes.
- Fry the tomatoes and garlic for 3 minutes in olive oil. Season. Drain the mixture so that there's almost no juice.
- Take the pastry from the oven, put the anchovies on top, pour over the drained tomatoes and garlic and put back into the oven for 10 minutes.
- Cut the olives (pitted) in half and tear the basil leaves in pieces (if fresh).
- As soon as it comes out, spread them both over and serve.