Buon appetito!
Tomato Herb Tart
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 500 grams ELVEA Passata di Datterini 100% Toscano (Selezione del Maestro)
- 1 sheet puff pastry
- 40 grams pecorino
- tablespoon of olive oil
- 16 salt-cured anchovy fillets
- pepper
- salt
- handful of oregano
- handful of flat parsley
- 1 teaspoon savory
- 3 spring onions
Preparation
-
1
Preheat the oven to 190 °C.
-
2
Place the dough in a baking pan lined with parchment paper and pierce it with a fork.
-
3
Grate 30 g of pecorino over this and bake for 15 minutes.
-
4
Put a pan on the stove and add the tomatoes and a little olive oil.
-
5
Add the chopped anchovies and sauté until the tomatoes begin to burst.
-
6
Season with salt and pepper.
-
7
Spoon the tomatoes onto the pastry crust and bake for another 10 minutes.
-
8
Chop the herbs and the spring onions, and sprinkle them over the tart.
-
9
Grate the rest of the cheese over this and put it back in the oven for a few more minutes.
-
10
Buon appetito!
