Tomato and anchovy tart recipe

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serves: 12
Prep: 15 min
Cooking: 50 min

Nutrition per portion

RDA
Calories 215 kCal 11%
Fat 14g 20%
  -  Saturates 7.5g 38%
Carbohydrates 10.5g 11%
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  • This tomato and anchovy tart pairs sweet slow-cooked tomatoes with the salty kick of anchovies. We’ve used shop-bought shortcrust pastry to make this tomato and anchovy tart really simple, but you could make your own pastry if you’re feeling more adventurous. The smooth tomato filling has such a deep flavour, and a texture that is just set enough to give it some bite. We cut our tomato and anchovy tart into 12 squares to make a flavour packed party food snack, but you could cut into 6 larger portions and serve it as a dinner party starter with a simple rocket salad.

    Ingredients

    • 320g pack shortcrust pastry
    • 1 onion, finely chopped
    • 2tbsp olive oil
    • 2tbsp butter
    • 1kg best quality tomatoes, roughly chopped
    • 1/2 bunch oregano
    • 1 whole free range egg plus 2 egg yolks
    • 1 small tin anchovy fillets
    • 2tbsp tomato paste
    • 60g black olives
    • 30g Parmesan cheese, finely grated
    • basil leaves, to serve
    • You will also need
    • 20cm x 30cm rectangular tart tin

    Method

    • Preheat the oven to 180C, line the tart tin with shortcrust pastry and bake blind for 15 minutes until golden brown and cooked through.

    • Meanwhile, to make the filling, fry the onion in the olive oil and butter in a large saucepan until nicely softened. Stir in the chopped tomatoes and oregano and cook for 10-15mins until reduced.

    • Remove from the heat and allow to cool slightly. Then remove any thick stems of oregano and pour the mixture into a blender. Add the eggs, anchovies and tomato paste and blend until smooth. Pour this mixture into the baked pastry case and top with olives and Parmesan.

    • Bake in the oven for 25-30mins until cooked through. Remove and allow to cool slightly before cutting up and serving topped with basil leaves.

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