Tomato and anchovy tart

Serves:

Ingredients

• 1 x packet shortcrust pastry
• 1 brown onion, finely diced
• 2 cloves garlic, chopped
• 1 tin (400g) diced tomatoes
• 2 tbsp red wine vinegar
• 2 tbsp capers
• 1/4 cup pitted black olives
• 8 anchovy fillets
• extra virgin olive oil, for drizzling
• 3 tbsp freshly shaved parmesan
• basil leaves, to serve

Method

Preheat oven to 180°C conventional (160°C fan-forced).

Roll out the pastry and line four individual tart tins or one large tin.

Blind bake the pastry.

To make the filling, heat a little olive oil in a heavy-based saucepan over medium heat and cook the onions for a few minutes, until they are soft and translucent.

Add the garlic and cook for another couple of minutes.

Then pour in the tomatoes, reduce the heat and cook at a gentle simmer for 10 minutes.

Stir through the vinegar, capers and black olives.

Divide the tomato mixture between the tart shells, top with a crisscross of two anchovies and bake for 15 minutes.

Remove from oven and drizzle with olive oil, shave over parmesan and top with a few basil leaves.

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Serving Suggestions

Note

• If you don't feel like making pastry cases you can always buy ready-made ones from the supermarket.
• You can make this up as four individual tarts as we have done here or make one large tart and then serve with a peppery rocket salad.
• This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.