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Tomato, black olive, feta & anchovy tart
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Total Time:
1 hour 10 minutes
Flavorful homemade tart that is impressively tasty. Enjoy!
Ingredients:
  • 1 red onion
  • 2 cloves of garlic
  • 1 x 400 g tin of quality plum tomatoes
  • 1 tablespoon tomato purée
  • 6 sprigs of fresh thyme
  • 100 g feta cheese
  • 75 g Kalamata olives
  • 12 anchovies, from sustainable sources
  • 330 g plain flour plus extra for dusting
  • ½ teaspoon sugar
  • 170 g unsalted butter (cold)
Instructions:
  • To make the pastry, combine flour, sugar, and 1 teaspoon of sea salt in a food processor. Add half of the diced butter and blend for 30 seconds. Follow by adding the remaining butter and blend for 1 minute. Pulse in 100ml of cold water until large lumps form. Transfer the mixture to a lightly floured surface and shape into a rough dough. Gently knead with the heel of your hand for about 30 seconds until combined. Flatten into a disc, wrap in clingfilm, and refrigerate for at least 1 hour. Roll out the dough to 5mm thickness on a floured surface. Place it over a 10cm x 35cm tart tin, pressing carefully into the base and sides. Trim excess with a sharp knife, line with 4 layers of clingfilm, and chill for 30 minutes. Preheat the oven to 180ºC/gas 4. Blind bake the pastry with ceramic weights, rice, or beans for 15 minutes. Remove weights with clingfilm and bake for another 5 minutes until dry. Allow the base to cool in the tin. For the filling, finely slice the onion and garlic, and chop the plum tomatoes. Sauté the onion and garlic in oil until softened. Add tomatoes, tomato purée, thyme leaves, and cook until thickened, around 20 minutes. Cool the mixture. Spread the tomato mixture over the pastry base, top with crumbled feta, olives, anchovies, and a drizzle of oil. Bake the tart for 30 minutes until caramelized. Serve warm or cold with a green salad.

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