| 329 | 330 | 331 | 332 | 333 |
| 1 | 121 | 242 | 362 | 483 |
|
Granny White
the onions and cook them very gently, with a cover on the pan,
until quite soft and a pale golden colour. Add the tomatoes and
the seasonings (plus chopped garlic to taste, if desired) and
continue cooking until the onions and tomatoes have amalgamated,
and the moisture from the tomatoes has evaporated.
When the dough has risen, sprinkle it with flour and break it down
again. Knead once more into a ball and place in the centre of an
oiled 8−inch tart pan. Press the dough quickly but gently with
your knuckles outwards to the edge of the pan and up the rim. Put
in the filling. Make a criss−cross lattice pattern with the anchovy
fillets, placing a halved olive in the centre of each opening in
the lattice. Leave it to rise for 15 minutes, then bake in the
centre of an oven preheated to 400 F for 20 minutes. Reduce heat
to 350 F and bake for an additional 20 minutes.
331
Page
Quick Jump
|