Ingredients

• 2-3 x Punnets Baby Tomatoes, depending on pack size

• 1 x Large red onion

• 1 x Medium leek, finely sliced

• 1 x Whole Garlic head - halved, sliced across and roasted. Refer note below

• 6 x Anchovies in Olive Oil - reserve 1 teaspoon of the oil

• 60g Parmesan Cheese - shaved from whole piece. Try and avoid the supermarket packets

• 2 x Puff pastry sheets, depending on dish size.

• Olive Oil

• 30g x Butter

• 1/2 x Teaspoon of Black Pepper

• Baking paper and weights

• 1/2 x Cup coarsly chopped parsley

• Salt. For our kitchen test we did not use salt as the anchovies provided all that was required. See note below.

Preparation

Place pastry sheet into dish. Press evenly to bottom and sides of dish so the pastry is even within the dish. With a fork prick a series of holes in the bottom then cut baking parchment paper to fit into the baking dish and add pie weights.

In a heavy based pan fry down the onion and leeks until soft then add the anchovies and the reserved anchovy oil, stir until the anchovies start to disappear (leaving their wonderful flavour) then add the sliced cherry tomatoes, black pepper, pepper, butter and parsley. Stir to blend well with the onion and leeks and set aside.

Easy Roasted Garlic The Roasted Garlic is an essential part of this recipe. To prepare simply take the head of garlic, remove the outer "paper" and slice through the middle across ways to open out the garlic cloves. Lightly coat the cloves with olive oil, cover loosely with foil and bake at around 180c for 30 - 35 minutes until the garlic cloves are soft and spreadable. You will now have wonderful sweet and warm garlic flavours for your dishes.

For the pastry, bake in a pre heated oven, 180c until the edges of the pastry are brown then remove paper and weights and this is the important bit - squeeze the soft baked Garlic Cloves evenly across the base and sides of the pastry.

Next add the Parmesan cheese, spreading evenly across the pastry base then add the reserved mix of Tomatoes and Leeks and a touch more oil. Place back in the oven for around 20 minutes for the Tomatoes to give a lovely crinkled look.

Important: The roasted garlic cloves are the cornerstone of this recipe. Easy to do with great rewards.

Comments: The Anchovies obviously add a salt content to this recipe. However, you can reduce the salt by first rinsing the anchovies in running water. The flavour will barely be effected.