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Tomato, anchovy, olive & bocconcini tart

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Put the tomatoes, skin side down, on a large baking tray. Season, sprinkle with a little oil and the thyme, and cook in the oven until they begin to collapse. Remove and set the tomatoes on kitchen paper towels to drain.
  • Then turn the oven temp. up to 200°C fan forced (220°C normal).
  • Put the sugar and 3 tbsp water in a small pot. Gently cook until a golden caramel is formed. DON'T STIR and keep an eye on it.
  • Then carefully add another 2 tbsp cold water with the balsamic. Whisk until smooth.
  • Place a pastry sheet on a lightly oiled baking sheet and mark out a large square using a sharp knife, leaving a small edge. Then arrange the tomatoes in the square, skin side down, and top with sliced bocconcini, the olives and anchovies.
  • Beat together the egg and milk, and brush the edges with  egg wash.
  • Cook the tart in the top part of the oven for about 10-15 mins.
  • Serve with the caramel and fresh herbs sprinkled on top and a simple green salad on the side, if you like.

Ingredients

  • 8 large ripe, Roma (plum) tomatoes, cored & halved
  • sea salt & freshly ground pepper
  • olive oil
  • 1 tspn thyme leaves
  • 75 gm sugar
  • 3 tbsp balsamic vinegar
  • olive oil spray
  • 1-2 puff pastry sheets
  • sliced bocconcini cheese
  • pitted black olives, halved
  • white anchovies (or normal anchovies)
  • 1 egg
  • ¼ cup milk
  • 2 tbsp fresh mini herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm