Tuesday, May 3, 2011

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)
dried oregano

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.



Enjoy!

13 comments:

Linda said...

Oh my SIL!!! These are lovely and make my salty little heart happy! Being from a chovy loving family they speak to me!! Even at 8am!!!
Lovely
Love you

Glen said...

That looks fantastic. I'll try it this week! Thanks,

Glen

The Japanese Redneck said...

I've started adding them in my spaghetti sauce. It really gives the sauce a hearty flavor.

mil said...

Dil,

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.
Mil

Anonymous said...

Are you familiar with THE TWO FAT LADIES? I adore them! Sadly deceased Jennifer Paterson put anchovies on EVERYTHING, in one episode of their TV program, her literal sidekick Clarissa teases her about adding them to a coffee cake batter. Love those crazy Brits.

Joanne said...

I fell in love with anchovies this past year...they definitely add a great kick of flavor to whatever you add them to! What a cute tart!

Anonymous said...

oh Stacey...I am so excited that you posted this recipe! I am a HUGE anchovie lover.....but it seems like when I admit it to anyone they look at me like I have lost my mind! Maybe it's a culture shock "Maine" thing! Can't wait to try this one!
Wanda D.

Lisa Faley said...

Oh my!!! YUM! My mouth is watering!!! Must make these THIS weekend!!
Thanks for another inspiring post!

Proud Italian Cook said...

I love your tart and salad I would eat it all up, but minus the anchovies! Sorry!

Proud Italian Cook said...
This comment has been removed by the author.
Mind Movies Reviews said...

Love those anchovies. Thank you for this great treat. I will give this a try.

Anxiety Remedies said...

This looks delicious and seems easy to do. Thank you for sharing this recipe.

tasteofbeirut said...

Anchovies have been an acquired taste for me however your tart is making e hungry all over again!