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A recipe from Shaun Arantz from Racine Restaurant


  • Olive oil
  • 2 large white onions, finely chopped
  • 2 teaspoons tomato puree
  • 2 cloves garlic, finely chopped
  • 2 red peppers, halved, seeded
  • 2 yellow peppers, halved, seeded
  • 12 anchovies halved
  • 24 pitted black olives
  • 2 T roughly chopped oregano (plus leaves to garnish)
  • 20 peeled, seeded tomatoes, chopped or 4 x 400g tins chopped tomatoes


  • 500g plain flour
  • 300g butter, chopped
  • 2 egg yolks
  • 6 tablespoons cold water


For pastry:
Sift flour into bowl, add butter and rub with fingertips until mixture resembles breadcrumbs. Add egg yolks and water and mix with the blade of a knife until dough starts to come together. Bring dough together with your hands and shape into a ball. Wrap in cling film and refrigerate 30 minutes.

Heat 4 T oil in a frying pan, add onion, cover and cook over very low heat about 20 minutes, stirring often, until softened, but not browned. Add tomato, tomato puree, garlic and oregano and simmer until soft and paste-like. Cool.

Grill peppers skin side up until blackened and blistered. Cool, peel, cut into thin strips.

Roll out pastry to fit shallow baking trays, fold over edges, prick gently with fork. Cover with cling film and chill 30 minutes.

Cover pastry with baking paper and dried beans, bake at 200C for 10 minutes, then remove paper and beans and bake a further 3-5 minutes until pastry is just cooked. Reduce oven temperature to 180C.

Spread tomato mixture onto pastry, scatter with peppers in a cross hatch pattern, top with anchovies and olives. Drizzle with olive oil and bake 25 minutes. Serve topped with oregano leaves.

Makes 12 portions.