SWEET PEPPER, ANCHOVY AND TOMATO TART

wine+food

The Excelsior Chardonnay 2012 with its fruity flavours of peach and orange blossoms will make an excellent partner for this Sweet Pepper, Anchovy and Tomato Tart. Easy fare for a weekday dinner.

Sweet red pepper, anchovy and tomato tart (serves 6-8)

For the filling:

  • 350 g ripe red tomatoes
  • 4 medium red peppers
  • 30 ml olive oil
  • 1 clove garlic, minced
  • salt & pepper
  • 2 large eggs
  • 5 ml smoked paprika (or paprika)
  • 50 g anchovy fillets in oil

For the pastry:

  • 110 g cake flour
  • a pinch of salt
  • 50 g butter, softened
  • 15 ml finely grated parmesan cheese
  • 5 ml chopped thyme

Method:

  1.  Pre-heat the oven to 180 C. Butter a 23 cm loose bottomed tart tin.
  2. Skin the tomatoes by placing them in a large bowl of simmering water for 2 minutes. Remove from the hot water and cover with cold water. Slip off the skins and cut in halves (or in thick slices if the tomatoes are very big).
  3. Cut the peppers in half and remove the seeds. Slice each pepper into 3 strips and mix with the tomatoes, oil, garlic and some seasoning. Spread out on a baking tray and roast for about 50 minutes. Set aside to cool.
  4. To make the pastry, sift the flour and salt in a large mixing bowl. Start cutting in the butter with a palate knife, then start rubbing it in lightly with your fingers until they mixture resembles breadcrumbs. Add the parmesan and thyme and 1 teaspoon of cold water. Bring the dough together and shape into a ball. Add more water if necessary. Place in the fridge for 30 minutes.
  5. Roll out the pastry on a flat work surface lightly sprinkled with flour. Line the tart pan with the pastry, and prick with a fork to prevent it from rising. Bake at 180 C for 20 minutes or until a light golden colour. Cool slightly.
  6. In a large bowl, whisk the eggs and yolks and paprika along with the oil from the anchovy fillets. Arrange the peppers, tomatoes and anchovy fillets in the tart shell. Increase the oven temperature to 190 C, then pour the egg mixture into the tart shell and bake for 35 minutes, or until firm in the centre. Serve at room temperature.

(recipe from The Food Fox)

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