Tomato and Anchovies Tart

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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:

  1. In a large bowl add the flour and the Herbes de Provence.
  2. Start to sift and add the soft butter.
  3. Mix with your fingers and add 1 egg.
  4. Pour a little of water.
  5. Mix until you assemble the dough.
  6. Wrap the dough in a plastic wrap and keep it into the fridge for 30 minutes.
  7. Grease a tart pan (a rectangular shape fro me).
  8. Roll your dough between two big sheet’s of parchment paper or plastic wrap.
  9. With a rolling pin, flatten the dough the size of your tart pan (removable rectangular tart pan for me).
  10. 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.
  11. 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:

  1. In a large pan add the olive oil.
  2. Cut the onions in half and slice them.
  3. Add the sliced onions and start to cook on a medium heat.
  4. Add the chopped tomatoes, the black pepper and the capers, continue to cook until to reduce the sauce.
  5. When the sauce is thick remove from the stove.
  6. Preheat the oven to 180C degrees.
  7. Pour the filling into the crust.
  8. Add the anchovies on the top of the tart (as picture).
  9. Cook for 45 minutes or until the crust is golden brown.
  10. Remove from the oven.
  11. Decorate with Kalamata olives.
  12. Serve hot.

The tart is salty, so there is no need to add salt in 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.

49 thoughts on “Tomato and Anchovies Tart

  1. 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!

  2. 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 😉

  3. Pingback: Rainbow Pizza with Kale Parmesan Crust | Fiesta Friday #33 | The Novice Gardener

  4. 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!

    • 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 🙂

  5. 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

  6. 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

  7. 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…

  8. 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 😉

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