Tomato, anchovy and mozzarella tarts
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 8 plum tomatoes
- ½ tbsp salt flakes
- 2 cloves garliccrushed
- 2 sprigs thyme
- olive oil
- 500g block (use one made with butter) puff pastry
- 2 buffalo mozzarellasliced
- 8 marinated white anchovy fillets
- 30g rocket
Nutrition: per serving
- kcal732
- fat49.2g
- saturates22.2g
- carbs53.3g
- sugars0g
- fibre2.2g
- protein22.4g
- salt3.72g
Method
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.
