Ingredients
- Ready to roll shortcrust pastry
- Sliced Halloumi
- Black olives (de-stoned)
- Tomato passata
- Tomato puree
- Sundried tomatoes
- Sicilian Olive Oil
- Pomegranate & Fig Balsamic
Method
Preheat oven to 220C/Fan gas mark 7.
Unroll pastry onto a rolling pin. Using the rolling pin gently roll over the flan tin, once you have pushed it in all the way round, go around again to press well down onto to base, so that there is almost a ‘pleat’ of pastry at base of sides, and press into the flutes. Fold back excess pastry so that it hangs over the sides of the tin. To cut off the excess pastry roll the pin firmly over the top of the tin in both directions. Pull away the excess pastry.
Mix the passata with some puree to make it thicker, and spread the mix onto the pastry. top with olives, tomatoes and the slices of halloumi.
Top tip: If you don't have a flan dish, roll out pastry and score the edges, place on a baking tray, then continue from step 3.
Drizzle with Sicilian Olive Oil and bake in the oven for 15-20 Minuets.
Serve
Dress with Pomegranate & Fig Balsamic and Sicilian Olive Oil and serve with salad and couscous.