
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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