The Tuesday Tart: Tarte aux Anchois
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.
I love anchovies on pizza. My favorite... not too many either.
Your tarts have made my mouth water. My favorite way to enjoy anchovies is in bagna cauda.
In my long ago youth the Italian branch of our family prepared it and we lapped it up - literally.
Thanks for another inspiring post!