Tomato and Olive Pie

Tomato and Olive Pie An Olive and Tomato Pie are as healthy as it is tasty. Even people who dislike olives will love this dish. Once made – you can keep it in the fridge for up to 4 days, making it a great dish for dinner parties or casual lunches. It’s easy and quick to prepare – taking only 45 minutes to prepare and cook. Once cut – it has 8 even-sized portions. Ingredients:rn400g can chopped tomatoesrn400g can cherry tomatoes, drain juice and reservern50g can black olives, drained and quarteredrn100g log of firm goat’s cheese, cut into 8 slicesrn375g puff pastryrn1 medium onion, thinly slicedrn1 Tbsp olive oilrn25g butterrn2 cloves garlic, thinly slicedrn2 tsp sugarrn2-3 Tbsp pestornMilk for glazing Method:rn1. Preheat your oven to 200°C, and grease a large baking sheet.rn2. Heat the oil and butter in a deep sided frying pan. Fry the onion until soft and just changing colour, add the garlic and fry for a minute or two.rn3. Add the chopped tomatoes, drained juice from the cherry tomatoes and sugar. Simmer rapidly until the tomato sauce thickens.rn4. Add the cherry tomatoes and olives - remove from heat and leave to cool while you prepare the pastry.rn5. Roll the pastry into a rectangle approximately 22cm x 35cm and place on a baking sheet, score with a sharp knife 2cm from the outside edge, without cutting through the pastry. rn6. Brush the outside edge of the pastry with milk. rn7. Spread pesto over the pastry base, top with tomato sauce and goats cheese. rn8. Bake for 20 minutes until the pastry is well risen, and the cheese is golden.