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“This recipe combines all our favourite flavours - roasted tomatoes and onions baked in a crisp homemade base. It is delicious. The vegetables can be roasted one day ahead and stored in the fridge in an airtight container.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 180 Degrees Celsius.
  2. Cut each tomato into 4 wedges. Cut onions into wedges.
  3. Place tomatoes and onions onto baking tray lined with baking paper in a single layer.
  4. Splash with oil and vinegar and season.
  5. Cook for 25 minutes.
  6. Sift flour into large bowl. Rub in butter using fingertips until mixture looks like breadcrumbs.
  7. Make a well in the centre, pour water into the flour and using hands stir water into flour to form a firm dough.
  8. Place dough onto lightly floured surface and knead.
  9. Wrap in plastic wrap and put in fridge for 10 minutes.
  10. Place extra butter in a small bowl add lemon rind and anchovy fillet and beat to combine.
  11. Line oven tray with baking paper.
  12. Roll pastry out into large circle. Place on prepared tray.
  13. Fill centre with cooled vegetable mixture. Bring edges of pastry up to form sides and almost cover mixture. Bake 30 minutes.
  14. Serve with lemon/anchovy butter on top - melting through.

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