Ingredients
1 shortcrust pastry
1 brown onion
finely diced
2 cloves garlic
chopped
1 tin (400g) diced tomatoes
2 tbsp red wine vinegar
2 tbsp capers
¼ cup pitted black olives
8 anchovy fillets
extra virgin olive oil
for drizzling
3 tbsp freshly shaved parmesan
basil leaves
to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Equipment
- 1 tart tins
- 1 heavy-based saucepan
- 1 oven
Instructions
- 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.
Notes
Tip
If you don't feel like making pastry cases you can always buy ready-made ones from the supermarket.
Variation
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.
