In our Rosh Hashanah magazine (JC, September 19), we published a recipe for Yotam Ottolenghi's Corsican pie.
Due to a production error part of the recipe was not printed.
It should end with the following instruction:
Bake the tart for 30 minutes until the pastry is golden and cooked on the base.
Remove from the oven and brush with a little olive oil.
Serve warm or at room temperature.