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 🙂
For the crust (pâte brisée):
- 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
- 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:
- 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
- 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.