Tomato Anchovy Tart

trate aux tomates et anchoide .JPG

There is a cute deli called Le Vivier Du Cepoun which is round the back from Senequier in St Tropez.  It sells these simple tomato tarts to-go and I always like to grab one.  The ones the lady makes at the deli probably take longer to make as she’ll use only fresh tomatoes but I’m using some sun-dried to make this speedy.  Make sure you buy a nice quality puff pastry and the teaspoon of honey helps balance out the intense flavour from the tomatoes.

Serves 10


280g fresh/frozen good quality puff pastry and I used a ready rolled one

12 cherry tomatoes

60g anchovies

280g sun-dried tomatoes, including about 3 tbsp of the jar’s oil

1 banana shallot, roughly chopped

4 garlic cloves

pinch of dried oregano

1 medium egg, lightly beaten



Preheat the oven to 200 degrees.  

Add everything except the anchovies, egg and pastry into a blender and pulse-blend to form a nice rustic paste.  Spread the pastry onto a baking tray with baking parchment.  Spoon the tomato paste evenly over the pastry leaving about 2cm gap from the edges.  Use your fingers to coat the visible pastry with the beaten eggs in a thin layer and arrange the anchovy fillets on top.  Place tart into the middle of the oven and bake for 25 minutes or until the edges have puffed up and the filling has darkened a little.  Remove to cool and eat hot or cold.

Nina Parker