Preheat the oven to 200 °C.
Prepare the shortcrust pastry as described below and line a 20 cm loose-bottomed pan with the pastry.
Chill for 20 minutes and bake blind by using a pie dish slightly smaller that the one used for the crust: Spray with non-stick spray and place inside the prepared crust. Bake for 10 to 15 minutes or until done, taking care not to let it brown. Remove from the oven, cool and remove the smaller dish.
Drain the sun-dried tomatoes, reserving the vinaigrette.
Shred the tomatoes using kitchen scissors.
Heat the olive oil in a pan and sauté the garlic and onions until soft.
Add the sun-dried tomatoes and half the olives.
Season with half he oregano and salt ad pepper to taste.
Spoon over the cooked crust.
Arrange the tomatoes and remaining olives on top.
Sprinkle with the remaining oregano and drizzle with the vinaigrette.
Bake for 20 to 25 minutes. Cool until lukewarm.
Serve with a crisp green salad and a piquant dressing made with 30 ml vinegar, 75 ml oil, 45 ml chopped herbs such as chives, thyme, oregano, basil and parsley.
Add a little wholegrain mustard and a pinch of sugar.
QUICK SHORTCRUST PASTRY
Place 375 ml cake flour and 3 ml salt in the bowl of a food processor.
Dice 150 g chilled butter and add.
Pulse until the mixture resembles fine breadcrumbs.
Add just enough iced water, about 90 ml, to bind the dough.
Turn out onto a floured surface and press with the palm of your hand until just mixed.
Shape into a long roll, cover with clingfilm and chill for at least 60 minutes.