Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Riganada tart with anchovies
Serves 8 Starters and mains
Ingredients
- 400g ripe vine tomatoes
- 1/2tsp sea salt
- 500g puff pastry
- 1 large egg
- 1 red onion, finely sliced
- 30g anchovies or sardines in oil (or capers)
- 1tsp dried oregano
- olive oil (optional)
- a few oregano sprigs or basil leaves, to garnish
Method
Preheat the oven to 210C/190C F/Gas 6 1/2 and line a baking sheet with greaseproof paper. Finely slice the tomatoes with a sharp, serrated knife so they are less than 5mm thick. Put in a large colander, toss with the salt and leave the colander in the sink.
Roll the puff pastry into a rectangle, approx. 32x25cm, and score a border 2cm from the edges. Transfer to the prepared baking sheet.
Whisk the egg with a splash of water and brush the border of the pastry twice. Lay three or four rows of the sliced tomatoes inside the pastry border, nestling in slices of onion.
Put the anchovies or sardines on top, reserving the oil, sprinkle the dried oregano over and drizzle 2tbsp of the reserved oil (or use olive oil if using capers). Cook in the oven for 25-30 minutes until the border is golden all over and risen.
Allow the tart to cool, then tear the oregano or basil leaves over the top, cut into thin slices and serve.
Why not subscribe to the digital edition? Enjoy recipes and more on the go!
Advertisement