Tapenade and Tomato Croûte from Sud de France by Caroline Conran
You can make this with the leftovers of pastry after making a tart. It is extremely quick and easy.
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Ingredients
- a sprinkling of olive oil
- 125 g puff pastry (made with butter)
- 90 g black olive tapenade
- 250 g small plum tomatoes, cut in half across - if using large plum tomatoes cut lengthwise into 4 oval slices
- 30 g anchovy fillets (1 small tin)
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