Tuesday, June 10, 2008

Anchovy Tart

Anchovy Tart
serves 6

butter for greasing
350g/12oz shortcrust pastry
300g/11oz onions, chopped
90ml/31/2fl oz olive oil
10 anchovy fillets in oil, drained
7 black olives, pitted and halved
1 teaspoon dried fennel
freshly ground black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking sheet with butter.
• Roll out the dough to a 20cm/8in square, 5mm/1/2in thick. Place on the baking sheet and roll the edges to make a rim. Prick the dough all over.
• Fry the onion in 75ml/3fl oz olive oil until golden and spread over the dough.
• Soak the anchovies in water for a few minutes, then rinse and dry them on kitchen paper.
• Arrange the anchovies over the onion in a diamond shape. Decorate each diamond with the halved olives and sprinkle with freshly ground pepper, the fennel and the remainder of the olive oil.
• Bake in the oven for 30 minutes. Serve immediately with a tomato salad.

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