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.
- 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
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.