A deliciously-different anchovy tart, which partners well with a leafy salad for a light lunch.
Ingredients
- 75g/3oz
clarified butter - 4 large
waxy potatoes, peeled, sliced finely - 32 fresh
anchovies - 4 tsp fresh
marjoram, leaves picked - 4 medium
tomatoes, sliced finely - 1 large handful
basil leaves - 200ml/7fl oz light
olive oil - 110g/4oz
rocket leaves
Preparation method
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Preheat the oven to 225C/450F/Gas 8.
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Heat the clarified butter in a large ovenproof frying pan and layer the potatoes a circle until the base of the pan is covered.
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Cover the potatoes with anchovies, making sure that they are skin-side up and that the tail is pointing towards the centre of the pan.
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Scatter the majoram over the tart and then layer the tomatoes on top. Season to taste with salt and freshly ground black pepper and place in the oven for 6-8 minutes, or until the potatoes and anchovies are cooked through.
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Blanch the basil in a large pan of salted boiling water for one minute, then drain and refresh in iced water.
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Squeeze out excess water from the basil with a tea towel. Put the leaves into a blender with the olive oil and blend for two minutes, or until the mixture is smooth and vibrantly green. Then strain through a fine sieve.
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To serve, mix the rocket with a little olive oil and place on top of a tart slice. Finally, drizzle with a little basil oil.