INGREDIENTS

INSTRUCTIONS

Butter four non stick tins of 10 cm with the butter and chill to
harden.  Arrange the vegetables in the bases of the tins, remembering
that  they will not move during cooking and will appear in exactly the
same  way when done. It will help to do the largest items first and end
with the smaller, such as the slices of pepper and the capers. The
slices of pepper are very effective if wound around the tomatoes or
olives. Season well with black pepper and fresh thyme leaves.  Roll the
pastry to a thickness of 3 mm and cut four cicles of 12 cm.  Lay a
circle on each of the tins and push down around the contents.  Once
done, repeat and tighten the edges.  As the tarts are to be inverted
when cooked the finish is important.  The finished product should have
a flat top and complete rim of 1cm  all the way around the filling. The
completed tarts can be  refrigerated for up to a day and cooked from
fridge temperature at  200øC/400øF/gas mark 6 for 12-15 minutes,
until the bases are  browned and the filling has started to be
fragrant.  Flour the anchovy fillets and deep fry. Drain. Deep fry the
basil  leaves and also drain.  When the tarts are done invert onto the
serving plates and garnish  with fried anchovies and basil. Mix the
vinegar into the oil and  dres. Serve immediately.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 240
Calories From Fat: 199
Total Fat: 22.5g
Cholesterol: 16.1mg
Sodium: 151.8mg
Potassium: 377.6mg
Carbohydrates: 10.4g
Fiber: 2.8g
Sugar: <1g
Protein: 1.7g