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1
Preheat the oven to 400F Roll out the pastry on a lightly floured surface and use to line a 9in loose-bottomed flan tin with a 1.5in depth.
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2
Line the pastry with baking parchment and fill with baking beans.
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3
Bake for 15 minutes then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown.
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4
Rinse the olives in a sieve under cold running water, drain and place in a food processor with the anchovies, anchovy oil, thyme, garlic and a little freshly ground black pepper.
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5
Blend to a chunky paste, scraping the mixture down from the sides of the bowl.
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6
Reserve a third of the paste and place heaped teaspoonfuls of the remainder into the pastry case, spacing them equally apart.
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7
Scatter with half the feta.
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8
Beat together the eggs and cream with a little freshly ground black pepper.
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9
Pour over the tart, then spoon over the remaining olive paste and cheese.
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10
Bake for about 30 minutes or until the filling is pale golden and lightly set.
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11
Scatter with the remaining thyme and serve with a vine tomato and basil salad.
