225 g/8 oz/ puff pastry (paste)
50 g/2 oz/1/2 cup Cheddar cheese, grated 5 ml/1 tsp paprika 30 ml/1/2 tbsp olive oil 1 onion, chopped
1 garlic clove, chopped
4 tomatoes, skinned, seeded and coarsely chopped 50 g/2 oz/1/2 cup black olives, stoned (pitted)
75 g/3 oz/ French (green) beans, lightly cooked and diced Salt and freshly ground black pepper Ground mace 15 ml/1 tbsp chopped basil
3 eggs, beaten
120 ml/1/2 1 oz/1/2 cup single (light) cream Green salad
Roll out the puff pastry thinly. Dust it with the grated cheese and paprika, then flour and roll again to press the ingredients wellunto the pastry. Prick the pastry with a fork all over. Line a well oiled 23 cm/9 in flan tin (pie pan) with the pastry, trimming the edges. (The leftovers can be used for other dishes.) In a wok or frying pan (skillet), heat the oil and stir-fry the onion and garlic for 1 minute. Add the tomato pulp, olives and French beans. Cook for 1 minute. Season to taste with salt, pepper and mace and add the basil. Leave to cool. Blend the eggs and cream together and add to the vegetables. Fill the pastry case with the egg and vegetable mixture. Bake in a preheated oven at 220°C/425HF/gas mark 7 for 25 minutes. Serve hot or cold with green salad.