Slow-roasted tomato and anchovy tart

All the flavours of the Med packed into a single tempting pastry snack.

Serves 12 • Ready in 1hr 20mins

1 roll of ready-made shortcrust pastry 2tbsp each olive oil and butter 1 onion, finely chopped

1kg good quality tomatoes, chopped ½ bunch of fresh oregano

1 whole egg, plus 2 egg yolks

50g can anchovy fillets

2tbsp tomato paste

60g black olives

30g Parmesan, finely grated fresh basil leaves, to serve you will also need a 20x30cm tart tin, greased, plus baking parchment and baking beans

1 Heat the oven to 180C/Gas Mark 4. line the tin with the pastry, and top with baking parchment and baking beans. bake blind for 15mins, until golden.

2 Heat the oil and butter in a large pan and fry the onion, until soft. stir in the tomatoes and oregano. Cook for 10-15mins, until reduced. leave to cool slightly. Remove any thick oregano stems and pour the mix into a blender with the eggs, anchovies and tomato paste. Pour the filling into the tin and top with the olives and Parmesan.

3 bake for 25-30mins. allow to cool slightly, then top with basil to serve. Per serving: Cals 236, Fat 17g,

Sat fat 6.6g, Carbs 14g w&h