4 hours ago
Tuesday, May 3, 2011
It's my favorite day of the week.
Tuesday! That means a tart is on the menu.
What better than some salty anchovies, plum tomatoes and some good goat cheese?
I am an anchovy lover. Whether it's beautiful white anchovies (boquerones), salt packed Sicilian acciughe, or the cheapo canned ones packed in oil, count me in.
I use anchovies in butter for steaks; in pastas with tomatoes and olives; and would never think of making a Caesar salad without the little hairy fishes. But I would never order them on a pizza.
This is another lovely recipe from Lunch in Paris (I am loving this little paperback) and made for a great lunch, served with a green salad w/ dates and orange segments.
Tarte aux Anchois (adapted from Lunch in Paris, A Love Story): makes 2 small tarts
1 sheet of frozen puff pastry, defrosted
2 plum tomatoes (Roma), sliced thin
8 anchovies from a can packed in oil
4 oz. log of good quality chevre (goat cheese)
Preheat your oven to 400F.
Roll out the puff pastry as thin as you can, so you can cut 2 circles from the dough (about 7" rounds).
Lay the rounds on a parchment paper lined baking sheet.
Overlap tomato slices and thin slices of the goat cheese (I like an herb chevre) on the pastry rounds.
Decorate each tart w/ 4 anchovies, creating a pinwheel. Drizzle a little of the anchovy oil from the can over the tarts and sprinkle with a dash of dried oregano.
Bake for 18-20 minutes and serve with a green salad.