The weather is still hot outside and it’s time to relax at home with my family. Thank you, again and again, Angie from The Novice Gardener and to our co-hosts Andrea from Cooking with a Wallflower and Sylvia from Superfoodista for our weekly Fiesta Friday number #33, yes, unbelievable.
I made two tarts this week but we voted at home for this Tomato and Anchovies Tart for Fiesta Friday, and yes, by now you should know that I love baking tarts 🙂
Serves 8
For the crust (pâte brisée):
Ingredients:
- 300g of wheat flour
- 125g of soft butter
- 1 teaspoon of Herbes de Provence
- A pinch of salt
- 1 egg
- 25 ml of water or more depending the texture of the flour
Procedure:
- In a large bowl add the flour and the Herbes de Provence.
- Start to sift and add the soft butter.
- Mix with your fingers and add 1 egg.
- Pour a little of water.
- Mix until you assemble the dough.
- Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
- Grease a tart pan (a rectangular shape for me).
- Roll your dough between two big sheet’s of parchment paper or plastic wrap.
- With a rolling pin, flatten the dough the size of your tart pan (removable rectangular tart pan for me).
- Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap and set aside.
- With a fork, poke the bottom of your dough and set aside.
For the filling:
Ingredients:
- 2 onions (white or brown)
- 400g of ripe tomatoes
- 100g of anchovies
- 100g of capers
- 4 tablespoons of olive oil
- A pinch of black pepper
- Black Kalamata olives for decoration
Procedure:
- In a large pan add the olive oil.
- Cut the onions in half and slice them.
- Add the sliced onions and start to cook over a medium heat.
- Add the chopped tomatoes, the black pepper, and the capers, continue to cook until to reduce the sauce.
- When the sauce is thick remove from the stove.
- Preheat the oven to 180C degrees.
- Pour the filling into the crust.
- Add the anchovies on the top of the tart (as picture).
- Cook for 45 minutes or until the crust is golden brown.
- Remove from the oven.
- Decorate with Kalamata olives.
- Serve hot.
The tart is salty, so there is no need to add salt to this recipe. The crust smells like the Herbes de Provence, this tart can be served with a salad on the side. Perfect also for the following morning as a leftover.
Bon Appétit!
Petite Panière 
The tart is beautiful and is so tempting.
Thank you Suzanne 🙂 Have a nice weekend!
Anchovies, olives and tomatoes. I haven’t managed to combine these three yet this season, so thanks for this great recipe.
Thank you Hilda 🙂 It is a very nice combination, I use sometimes the same filling when I prepare pasta with seafood.
Oooh love anchovies but no one else in my family is touching it…..
I suggest you to prepare a small one just for you 😉 Have a nice weekend!
Delicious as always and so pretty to look! Hmm…I wonder what the “losing” tart was…hope you eventually post that one too. 🙂
Thank you very much Nancy 🙂 The losing tart is posted on my Instagram (goat cheese and smoked salmon) 😀 Have a great weekend!
I love anchovies and the presentation you have here, Linda. The lattice of anchovies is so pretty. Beautiful tart and interesting recipe!
Thank you very much Ngan 🙂 This tart is nice for an outdoor picnic or for a snack too!
What an amazing tart. I love that there are herbs de Provence in the crust itself and that you don’t shy away from olives, capers and anchovies, all very strong and wonderful flavors. It’s great that this is baked. Last night I grilled sardines in my NYC apartment and I couldn’t sleep all night and woke up to the smell this morning. I loved them, but i don’t need to live with it. This tart is brilliant. I think I”m going to do this soon!
Thank you Amanda for your nice comment 🙂 The crust is very flavorful with the addition of herbes de Provence, sometimes I add cumin seeds, very tasty too. I love grilled sardines and I’m so sorry for the smell in your apartment. Enjoy the rest of the weekend!
Very pretty – your pastry looks very crisp, light and crumbly.
Thank you Sally 🙂 I have been made the same recipe since years now and always happy. Have a nice week.
How gorgeous Linda! And such bold flavors! Love, love love this tart!
Thank you Naina 🙂 We love this tart at home, very nice for the following morning as a leftover too! Enjoy the rest of the weekend.
J’adore,j’adore,j’adore !!!! C’est ma préférée ,la tomate,l’odeur des anchois …une tarte que tu manges sans modération aucune !!!!
Et au risque de me répéter ….toute mon enfance et ma jeunesse car ma mère était la championne ! Du temps où l’on savait apprécier …maintenant ,mes garçons enlèveraient ( à mon grand désespoir !!! ) tous les anchois si je la fais !!! Grrrrrrrrrrr !!!!
Merci ma chère amie ,ya3tik essaha !! Boussa !
Je sais que tu aimes cette tarte, on cuisine de la même manière…On la preparait tres souvent à Alger avec une petite salade de poivrons machwis sur le côté, un petit delice.
On a eu la chance d’avoir de bon guide en cuisine, même quand le frigo etait vide la table était pleine.
La nostalgie Mima, je te fais de grosses boussettes aussi 😉
Tart looks gorgeous and flavoursome Linda… 🙂
Thank you so much Chitra 🙂 Enjoy the rest of the weekend.
The tart looks so amazing. Thanks for sharing at Fiesta Friday!
Thank you Andrea and thank you for co-hosting this week Fiesta Friday 🙂
You’re welcome! =)
So very Provençal Linda! Just beautiful! 🙂
Thank you so much Margot 🙂 Have a wonderful week!
A lovely savoury tart! 🙂
Thank you very much Nell 🙂 A yummy tart!
Linda- this is just gorgeous! And oh so creative! Always love seeing what you cook!!
Thank you for your lovely comment Lori 🙂 Have a great week!
Just love anchovies, and look at this amazing tart! And there’s that beautiful rectangular tart pan again, just have to buy one for myself. It looks so elegant and pleasing to the eye. Would love to try a few bites of your tart, it looks amazing!
Thank you so much for your kind words Loretta 🙂 The tart is simple to make and very flavorful too. Have a great week!
This sounds like a great combination – I love tomatoes and anchovies. I eat tomatoes all kinds of ways and anchovies mainly in a salad. Thanks for the recipe 🙂
It is a nice combination Judi and I love tomatoes too. Beautiful fruits, juicy and so old. I like my tomatoes with olive oil and a little of zaatar on the top, simple and excellent. I think we can talk hours about tomatoes. It is my pleasure to share, have a great week 🙂
I love your pictures – gorgeous close-up shots!!! The tart looks really great, you really have a talent for baking – also when I remember all your other post – it would almost convince me to try anchovies again! 😉 Thanks for bringing this to the Fiesta! hugs, Sylvia
You made my day with this lovely comment, Sylvia. I really enjoy cooking and baking. Anchovies and capers give a lot of flavors to this tart, do let me know how it works . Thank you for co-hosting this week and have a great week xx
Linda this looks delicious as always, but what really makes me jealous is this baking form!! I’ve been looking for this shape everywhere and I can’t find it. Lovely pictures, and have a nice Sunday xx
Thank you for your sweet words Marta 🙂 It took me awhile to find this baking form (curiously, they are not on sale everywhere)… I’m pretty curious about your next post. Have a fabulous week xx
So where did you find it then?? I want to know 😀 it’s hard Linda, I’m back to work awwwwwwwwww 😀
Fabulous tart Linda, it looks so tasty. I love the combination anchovies with tomatoes, onions and olive oil…I used to do it as a pizza but next time I wiil do it as a tart. I am sure that the result is so delicious. Keep enjoying us with new recipes…
Thanks for viewing and your always kind words, Neila 🙂 The tart was really delicious, I would love to share with you a piece, Insahllah next time. Have a great week xx
I love tarts too! 🙂 Wonderful combination of flavourful ingredients, Linda! Delicious tart!
Thank you Mila 🙂 It was really tasty. Have a nice week!
Oh that looks soo darned gorgeous!! havent ever had anchovies..but ur shots make me wanna hv one… Found u at the fiesta.. and just wanted to say HI… to one La Petite…from another LaPetitChef 😉
Nice to meet you La Petit Chef and thank you very much for your kind words.
You have an amazing blog with a lot of tasty recipes. Have a nice week 🙂
Linda.
You are such an amazing baker. This tart is perfect for this time of year with all of our tomatoes. I love your spices. Savory and delicious!
Thank you so so much for your sweet and kind comment Julie 🙂 I think I’m huge fan of tart this year 😀 I use the same filling when I cook seafood, tasty too. Have a nice day!
I’m a big fan of smoked trout and love the combination with the lentils. I’ll try out this recipe!
Thank you so much 🙂