Vermicelli Pie Recipe: Crispy Shortcrust Tart with Cheesy Pasta, Olives & Anchovies (Serves 6)
- 250 g Panzani vermicelli
- 100 g grated Gruyère and Parmesan cheese
- 1 package frozen shortcrust pastry
- 40 g butter
- 8 to 10 turns of the pepper mill
- 1 small tin anchovy fillets
- 2 tomatoes
- 125 g black and green olives
- Boil the vermicelli for about 4 minutes in 2.5 liters of salted water. Drain, then toss with half the butter, cheese, and freshly ground pepper.
- Add the pitted olives and gently mix using two forks to avoid crushing the pasta.
- Thaw the shortcrust pastry, roll it out, and line a 26 cm diameter tart tin with a removable base. Prick the base all over with a fork and bake in a hot oven until lightly golden.
- Spoon the pasta mixture thickly over the baked pastry base. Sprinkle with the remaining cheese, then top with anchovy fillets and sliced tomatoes.
- Dot with the remaining butter cut into small pieces.
- Return to a hot oven and bake until golden and browned on top.
