This Proven├žal tart is made easy with ready made pastry so it makes the perfect snack with drinks or light lunch.

Yields1 Serving
 1 Packet of savoury ready made pastry or puff pastry
 400 g Tinned tomatoes
 1 Onion, chopped
 1 Red capsicum, sliced
 1 Garlic, sliced
 12 Anchovy fillets
  cup Pitted black olives
 Basil leaves to serve
1

Defrost the pastry and preheat your oven to 200 degrees C.

2

Make a quick sauce my frying off the onion and garlic in some olive oil, add the capsicum and when softened add the tin of chopped tomatoes. Bring to the boil and allow to simmer for 10 minutes. Set aside to cool.

3

Line a flat baking tray with oven proof paper and lay the pastry over the top. Using a fork , prick the pastry with the fork .

4

Add a spoon full of the sauce at a time to the pastry leaving a border of around 4 cm around. Lay the anchovies and olives on top . Fold in the borders and brush the exposed pastry with a little milk or egg wash.

5

Bake in a hot oven for 15-20 minutes until the pastry is golden.

6

Allow to cool slightly before serving and garnish with torn basil leaves.

Ingredients

 1 Packet of savoury ready made pastry or puff pastry
 400 g Tinned tomatoes
 1 Onion, chopped
 1 Red capsicum, sliced
 1 Garlic, sliced
 12 Anchovy fillets
  cup Pitted black olives
 Basil leaves to serve

Directions

1

Defrost the pastry and preheat your oven to 200 degrees C.

2

Make a quick sauce my frying off the onion and garlic in some olive oil, add the capsicum and when softened add the tin of chopped tomatoes. Bring to the boil and allow to simmer for 10 minutes. Set aside to cool.

3

Line a flat baking tray with oven proof paper and lay the pastry over the top. Using a fork , prick the pastry with the fork .

4

Add a spoon full of the sauce at a time to the pastry leaving a border of around 4 cm around. Lay the anchovies and olives on top . Fold in the borders and brush the exposed pastry with a little milk or egg wash.

5

Bake in a hot oven for 15-20 minutes until the pastry is golden.

6

Allow to cool slightly before serving and garnish with torn basil leaves.

Provencal Tart