Tomato tarts with capers and olives

These tasty tarts are a wonderful home for early season tomatoes, the ones that begin to smell like the promise of summer, but are helped by a little time spent in the oven. This recipe is a reimagined version of a tartelette méridionale, a southern tart that steals a little from a pissaladière, and a little from the flavours of a traditional Provençal tapenade.

MAKES 8

FOR THE PASTRY

200g plain flour

100g butter

Pinch of salt

3tbsp cold water

FOR THE FILLING

2 red onions, finely sliced 1tbsp olive oil

3 cloves garlic, crushed 1 x 400g tin tomatoes,

roughly chopped 1tbsp red wine vinegar 1tbsp caster sugar Leaves from 6 sprigs

of thyme

Salt and black pepper 2tbsp capers 8 anchovies

16 cherry tomatoes,

halved

24 pitted black olives Juice of 1 lemon

Fresh basil leaves Olive oil

YOU WILL NEED 8 small loose-bottomed fluted tart tins

1 For the pastry, blitz together the flour, butter and salt in a food processor. You can also do this by hand, rubbing with your fingertips until the mixture resembles breadcrumbs. Add the water slowly; you need just enough to bring it together. Knead as little as possible, then wrap in cling film and chill in the fridge for half an hour.

2 Once chilled, divide into 8 equal pieces. Roll into balls, and then roll out to 3mm-thick discs. Place in the tart tins, pushing into the corners.

Chill for another half an hour.

3 Preheat the oven to 220°C/200°C fan/gas mark 7. For the filling, fry the onions in oil for 10min, until softened. Add the garlic and fry for a couple of minutes. Tip in the chopped tomatoes, and cook over a moderate heat until they’ve collapsed. Add the vinegar, sugar and thyme.

Cook until thick and not too wet. Taste and season. Turn off the heat and stir in the capers.

4 Once the pastry is chilled, trim the overhang. Prick the bases all over with a fork, line with cling film and fill with baking beans. Place on a baking sheet and bake for 20min. Remove the cling film and beans, and bake for a further 10min, until golden and dry to the touch.

5 Divide the filling between the tart shells and top each with an anchovy, 4 cherry tomato halves and 3 olives. Cook in the oven for a final 15min. Dress with a spritz of lemon juice, basil leaves and a drizzle of olive oil. Serve warm.