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1
Sift the flour and salt together and rub in the butter and lard till the mix resembles bread crumbs.
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2
Add in the cheese and bind with a little cool water.
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3
Refrigeratefor 30 min and then roll out to line a 20cm/8-inchflan dish.
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4
Refrigerateagain for 30 min.
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5
Cover with foil and baking beans and bake blind in a preheated oven at 200C.400NF/Gas 6 for 10 min.
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6
Remove foil and baking beans and cook for a further 5 min.
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7
Filling:Peel the tomatoes, seed, slice, strain and save the juice.
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8
In a small pan heat the oil over a low heat and saute/fry the onion till soft, add in the garlic and oregano and cook for 1 minute.
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9
Add in the tomato juice, season and cook until the juice is almost absorbed.
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10
Put this in the pastry case and cover with fish.
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11
If you are using fresh tuna cook it in a pan with a little more oil for about 2 min turning as necessary, then flake it.
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12
Cover with tomatoes and grated cheese.
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13
Whisk the Large eggs with the cream and pour over the tomatoes, scattering the olives on top.
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14
Bake in a preheated oven at 200NC/400NF/Gas 6 for 15 to 20 min.
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15
Serve warm or possibly cool with a green salad, or possibly a salad of green beans, or possibly deep fried French Beans that you have dipped in batter.
