-
1
Flour your worktop evenly and lightly.
-
2
Roll out the pastry not to thin, into one circle that measures about 24 cm in diameter or four smaller ones that measure about 6 cm each.
-
3
Put onto prepared baking tin and chill in the fridge for about 30 to 45 minutes
-
4
Drain the olives very well into a cup, use oil for other purpose if you like
-
5
Add the pesto to the olives , puree until you get a very fine paste.
-
6
Preheat your oven to about 200 C (400 F) or gas mark 6
-
7
Rinse the tomatoes, dry and slice evenly into thin slices of no more than about half a centimeter thickness
-
8
Remove the pastry in the tin from fridge and spread not to thick with the olive and pesto mix.
-
9
Slice the spring onions thinly and sprinkle over the olive and pesto mix.
-
10
Arrange the tomato slices on top of the pesto and spring onions , overlapping each one of them a little
-
11
When your oven is ready bake the cake for about 35 minutes., depending on size of cakes.
-
12
After about 35 minutes reduce the temperature to about 150C (300C) or gas 2 .
-
13
Bake for another 45 minutes but check in between this time however depends on how thick you rolled the pastry,and/ or until the cake is golden brown and the tomatoes are cooked .
-
14
When slightly cooled sprinkle with torn basil.
-
15
I enjoyed this at room temperature
-
16
Add cheese if you want to or any other ingredient that you like , I just wanted the taste of tomato and olives, and not another pizza type recipe.
