Recipe: Tomato and anchovy tart

Our new year resolution is to cook something new at least once a week - this was our first attempt! I must admit, we forgot to add the olives but it still tasted amazing...It's a recipe from the Orlando Gough recipe journal (yes, the composer), published by Toast (yes, the clothing and lifestyle shop) and has a wealth of home cooking recipes charting his life through food. We have also tried his corned beef hash which he used to make when he lived in a squat - talk about comfort food.
This recipe is from the 1980s, and is cheap, quick and easy to make:

Ingredients:

• 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

Method:

1. Heat the oven to 200c.
2. 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. 
3. Fry the tomatoes and garlic for 3 minutes in olive oil. Season. Drain the mixture so that there's almost no juice.
4. 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.
5. Cut the olives (pitted) in half and tear the basil leaves in pieces (if fresh).
6. As soon as it comes out, spread them both over and serve.