Tomato and anchovy tart

Tomato and anchovy tart



  • 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


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


  • 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 LovelyFacebookTwitter or Pinterest.

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