Warm tomato and tapenade tartlets

Babiche Martens

Pastry

180 g	Butter, (chilled)
240 g	Plain flour
½ tsp	Salt
½	Lemons, (juice of)
¼ cup	Water, (chilled)

Filling

1 cup	Pitted black olives, (stoned and chopped)
3	Anchovies, (chopped)
2 cloves	Garlic, (finely chopped)
½ cup	Parsley, (chopped)
⅓ cup	Olive oil
1	Freshly ground black pepper
12	Cherry tomatoes
12	Basil leaves, (small, to garnish)

Directions

1. To make the pastry, dice the butter and put in the bowl of a food processor. Add the flour and salt. Add the lemon to the water.
2. Pulse the motor until the butter, flour and salt resembles breadcrumbs then slowly pour in the combined lemon and water.
3. As soon as the mixture begins to form a ball, stop, remove and wrap in plastic wrap then chill until ready to use.
4. To make the tapenade, combine all the ingredients in a food processor and blend.
5. Preheat the oven to 200C. Grease or spray tartlet tins then line with the pastry. Rest for 10 minutes while preparing the tomatoes.
6. Slice the top off each tomato then using a teaspoon, scoop out the seeds and fill with tapenade. Replace the lids then pop one tomato into each pastry case.
7. Bake for approximately 20 minutes or until the pastry is golden. Let cool before garnishing each with a basil leaf.