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Recipe from: 11/1/1993 12:00:00 AM
Ingredients 10
Servings 8


  • 250
    rich shortcrust pastry (see recipe)
  • 500
  • 75
    olive oil
  • 30
    wholegrain mustard
  • 6
    tomatoes, or more, depending on size, peeled and thickly sliced
  • 80
    Gruyère cheese
  • 14
    anchovy fillets, halved
  • 16
    black olives, stoned and halved
  • fresh origanum leaves


1. Prepare the pastry and line a 20-25 cm flan ring. Chill while preparing the filling. 2. Slice the onions and cook slowly in half the oil, about 20 minutes, until golden. Allow to cool. 3. Spread the mustard over the pastry base and place the onions on top; the layer of onions should be as thick as the flan pastry. Cover the tomato slices and arrange a lattice of anchovy fillets on the top. Place an olive half in each gap. 4. Top with grated cheese and a sprinkle of origanum leaves. Spoon over the remaining oil and bake in a preheated oven at 200 ºC for 30 minutes or until golden.

Read more on: fish/seafood  |  bake

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