|Plain flour||1 Pound (500 Gram)|
|Margarine||8 Ounce (250 Gram)|
|Grated parmesan cheese||3 Ounce (75 Gram)|
|Onions||3 , chopped|
|Garlic cloves||3 Large, crushed|
|Canned tomatoes||28 Ounce (1 Can, 793 Gram)|
|Canned tomatoes||14 Ounce (1 Can, 397 Gram)|
|Canned tomato puree||2 1⁄4 Ounce (1 Can, 65 Gram)|
|Canned anchovies||1 3⁄4 Ounce, drained (1 Can, 50 Gram)|
|Black olives||4 Ounce, halved and stoned (125 Gram, Small Size)|
To make pastry, sift the flour into a bowl and rub in the margarine until the mixture resembles breadcrumbs.
Add the water gradually and mix to a firm dough.
Turn onto a lightly floured surface and knead lightly.
Divide the pastry into 3 pieces.
Roll out and use to line three 20 cm (8 inch) flan tins.
Line with greaseproof paper and dried beans and bake 'blind' in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 10 minutes.
Remove paper and beans and return to the oven for 5 minutes.
Sprinkle the bases with Parmesan.
Heat the oil in a pan, add the onions and garlic and fry gently until softened.
Add the tomatoes with their juice, tomato puree, and salt and pepper to taste.
Simmer for about 20 minutes, until thickened.
Divide between the flans and arrange the anchovies on top.
Return to the oven for 10 minutes.
Decorate with olives and serve hot or cold.