French Tomato Tartlets
|For short crust|
|Plain flour||2 Cup (32 tbs)|
|Lard||2 Ounce (60 Gram)|
|Butter||2 Ounce (60 Gram)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Iced water||2 Tablespoon|
|Butter||1 Ounce (30 Gram)|
|Onions||2 , sliced|
|Tomatoes||12 Ounce, skinned and thickly sliced (375 Gram)|
|Anchovy fillets||12 , soaked in a little milk for 10 minutes then drained|
To make the pastry, sift the flour and salt into a mixing bowl, then rub in the lard and butter until the mixture resembles fine breadcrumbs.
Stir in the cheese, then mix in sufficient water to make a firm dough.
Cover and chill for 15 minutes.
Knead lightly, roll out on a floured board and use to line six 7.5 cm (3 inch) individual tins.
Prick the base of each case.
Chill for 30 minutes.
Melt the butter in a pan, add the onions and cook until lightly browned.
Cool, then sprinkle over the base of the pastry cases.
Place the tomatoes on top, then arrange 2 anchovy fillets in a cross on top and place an olive in each quarter.
Sprinkle a little oil over each tart.
Bake in a preheated moderate oven, 180°C (350°F), for 25 to 30 minutes, until the pastry is golden.
Serve hot or cold.