1 tablespoon olive oil
1 clove garlic, finely chopped
1 onion, finely chopped
2 tablespoons concentrated tomato purée
2 tablespoons capers
6 canned anchovy fillets, drained and chopped
35-50 Pâte Brisée barquette cases stoned black olives, quartered, to garnish


1.Heat the olive oil in a small saucepan. Add the garlicand onion and cook over a low heat, stirring occasionally, for 5 minutes until softened
2.Stir in the tomato purée, cook for a few minutes more and then remove from the heat.
3.Stir in the capers and anchovies. To serve, fill the pastry cases with the mixture and garnish with the olives.

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