Tomato, anchovy and mozzarella tarts

  • serves 4
  • Easy

These little tomato, anchovy and mozzarella puff pastry tarts are easy to make and would be a great starter for a dinner party or a vegetarian main with a green leaf salad. Look for marinated white anchovies in Italian delis and at the deli counters of larger supermarkets or use normal anchovy fillets in olive oil.



  • plum tomatoes 8
  • salt flakes ½ tbsp
  • garlic 2 cloves, crushed
  • thyme 2 sprigs
  • olive oil
  • puff pastry 500g block (use one made with butter)
  • buffalo mozzarella 2, sliced
  • marinated white anchovy fillets 8
  • rocket 30g


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Cut the tomatoes in half lengthways. Put in a roasting tray and season with the salt then sprinkle over the garlic and thyme sprigs. Drizzle over 1 tbsp olive oil and put in the oven for 15 minutes.

  • Step 2

    Turn the oven down to 190C/fan 170C/gas 5 and leave to roast for a further 20-30 minutes or until the tomatoes begin to shrivel up. When ready, leave to one side. turn the oven back up to 220C/fan 200C/gas 7.

  • Step 3

    Roll out the pastry and cut into 4 discs about 15cm in diameter. Put the pastry discs on an oiled baking sheet and prick lightly with a fork. Put 2 slices of the mozzarella, 4 tomato halves and 2 anchovy fillets on each pastry round, leaving a border around the edge.

  • Step 4

    Put the tarts back into the oven and cook for 15-20 minutes or until the pastry is cooked through, browned and crisp. Just before serving, add a few rocket leaves and a drizzle of olive oil.

Nutritional Information

  • Kcals 732
  • Carbs 53.3g
  • Protein 22.4g
  • Fat 49.2g
  • Salt 3.72g
  • Saturates 22.2g
  • Fibre 2.2g