Savor the perfect pairing of our tomato, capsicum and anchovy tart with a glass of Cloudy Bay Chardonnay. Delight in the vibrant flavours of sweet tomatoes, tangy capsicum, and savory anchovies that will tantalize your tastebuds.
Serves 2
300g mixed tomatoes
1 jarred roasted red capsicum
1 clove garlic
1 small tin anchovies
1 sun-dried tomato in oil
1 tablespoon tomato paste
250g pre-rolled savoury short pastry
1⁄4 cup pitted black olives, sliced
1 teaspoon picked thyme leaves
1 egg yolk, mixed with 1 teaspoon water 100g cherry mozzarella, drained well
Basil leaves for garnishing
1) Preheat the oven 200°C fan bake.
2) Slice the tomatoes 1⁄2 cm thick, season with salt and lay out on sheets of paper towels to remove excess liquid.
3) In a small food processor blend the capsicum, garlic, 3 anchovies, sun-dried tomato and tomato paste to a smooth paste. Set aside.
4) Cut the pastry into a rectangular shape. Score 1⁄2 cm from the edge. Put onto a baking paper lined oven tray. Smear a small amount of the capsicum puree onto the pastry leaving the edge uncovered. Arrange the tomatoes on top of the puree, add the olives, scatter with thyme and salt and pepper.
5) Brush the egg yolk around the edge of the pastry.
6) Bake for 20 minutes or until golden.
7) Allow to cool for 5 minutes. Slice the cherry mozzarella, place on the tart and drape with extra anchovies and basil leaves.