You absolutely must drink rosé and eat a crusty baguette with this.
Ingredients
| 1 sheet | Shortcrust pastry (Main) |
| 1 | Egg, yolk only, whisked |
| 2 tsp | Milk, whisk with the egg for eggwash |
| 1 Tbsp | Olive tapenade |
| 2 Tbsp | Mascarpone |
| 4 | Tomatoes, sliced |
| 1 to taste | Salt & freshly ground pepper |
| 4 | Anchovies |
| 1 to serve | Fresh thyme |
Directions
- Preheat oven to 200 degC.
- Grease an oven tray or use baking paper.
- Lay pastry on the tray, fold edges over and brush with the eggwash.
- Mix tapenade and mascarpone, season and spread over pastry.
- Cover with tomatoes then scatter with small pieces of anchovy and thyme.
- Season and bake for about 20 minutes or until the pastry is golden and cooked underneath.
- Serve with salad.