Tomato and Anchovy Tartlets Recipe

Tomato and Anchovy Tartlets Recipes

Ingredients :

250g wholemeal flour

1/2 tsp salt

50g hard white fat, diced

50g butter, diced


3 tbsp olive oil

3 large onions, thinly sliced

6 tomatoes, skinned and roughly chopped

1 garlic clove, crushed

1 tsp dried mixed herbs

50g can anchovy fillets, drained and soaked in 2 tbsp milk for 15 minutes, rinsed, drained

10 black olives, pitted

salt and pepper

basil sprigs, to garnish

Method :
  1. To make the pastry, sift the flour with the salt into a mixing bowl.
  2. Add the fat and butter and rub them in with the fingertips until the mixture resembles fine breadcrumbs.
  3. Add just enough water to bind to a stiff dough, knead lightly until smooth.
  4. Turn the dough on to a lightly floured surface, roll out to 5mm thickness and use to line ten 7cm tartlet tins.
  5. Prick the pastry with a fork and chill in the refrigerator for 20 minutes.
  6. Meanwhile, prepare the filling.
  7. Heat the oil in a saucepan, add the onions and fry over a low heat for 5 minutes, until soft and lightly browned.
  8. Stir in the tomatoes, garlic and herbs.
  9. Cook, uncovered, for 15 minutes, until the sauce is thick.
  10. Season to taste with salt and pepper.
  11. Bake the tartlet cases in oven, 350F, gas mark 4, 7 minutes.
  12. Remove the foil and beans, spoon the tomato filling into the tartlet cases.
  13. Arrange the anchovy fillets and olives over the top.
  14. Bake for 10 minutes, then remove form the oven.
  15. Cool in the tins for 10 minutes, then transfer to a wire rack.
  16. Serve cool, garnished with the basil.

Serves 4

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