Tomato, white anchovy and mascarpone tart with basil
Photo by Babiche Martens
On glorious summer days, what better way to pass some time than by grabbing a few friends and heading off to a shady spot under a tree to enjoy a good natter, a glass of wine and a picnic feast. This tomato tart is a great way to use up plenty of the delicious ripe fruit begging to be picked off the vines at the moment - the intense tomato flavour working well with the creamy mascarpone and salty anchovy.
- Preheat oven to 170C. Grease an oven tray and place the pastry on it. Run the point of a sharp knife along the four sides of the pastry 2cm from the edge. Whisk the egg with a fork then brush the pastry all over.
- Spread the mascarpone over the pastry, leaving the edges free. Slice the tomatoes and place overlapping on the pastry then top with the anchovies and season.
- Bake for 20 minutes then cover with tinfoil and bake for a further 10-15 minutes or until the pastry is golden and cooked underneath.
- Serve at room temperature scattered with basil leaves.