Tomato and anchovy tarts recipe And Books
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Tomato and anchovy tarts recipe and books|
So you would like to know how to make Tomato and anchovy tarts recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
tomato and anchovy tarts
150g puff pastry defrosted if frozen
2 tbsps black olive puree (available in delicatessens)
4 medium sized ripe tomatoes
2 tbsps extra virgin olive oil
8 basil leaves
12 anchovy fillets
Preheat the oven to 240¡C/450¡F/gas mark 8 and put a baking tray in to get hot.
Cut the pastry into two equal squares.
Roll out each one to a size large enough to cut a 16cm round use a suitably sized plate as a template.
Prick each disc several times with a fork so that it doesnt puff up in the middle and tip the tomatoes off.
Put a tablespoon of olive paste on each piece of pastry and spread within 2cm of the edge.
Slice the tomatoes thinly but not paper thin and place on top of the olive paste overlapping them slightly if you like.
Brush the tomatoes and the edge of the pastry with half the oil.
Grind over a little black pepper.
Lift the hot baking sheet from the oven and carefully slide the tarts on to it using a large flat fish slice or better still the flat bottom from a steel tart ring.
Bake the tarts for 15 minutes until they are dark golden brown.
Snip or tear the basil leaves into litUe pieces and drop into the oil.
Remove the tarts from the oven brush with the basil oil and add the anchovy fillets three to each tart.
Return to the oven for a few minutes then remove and eat while still crisp and warm.
We truly hope you will like this American recipe, and enjoy your tasty Tomato and anchovy tarts recepie. Check out these great recipe books and learn how to make Tomato and anchovy tarts!
View Recipe Books - Tomato Recipe
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