Printer-friendly versionPrinter-friendly version


This herbed tomato tart is adapted Saveur magazine October 2009.

2 9x11 sheets of puff pastry or regular pastry to fill a 11x18 inch baking sheet
1/2 cup grated Parmigiano-Reggiano cheese
4 tablespoons extra virgin olive oil
12 Scalia anchovy fillets, drained and chopped
3 pounds of cherry tomatoes,
Salt and pepper to taste
1/4 cup flat-leaf parsley, chopped
2 tablespoons fresh oregano, chopped

Preheat oven 375 degrees.
Fit puff pastry or plain pastry into pan.
Prick bottom of puff or plain pastry all over with a sharp-tined fork.
Line bottom with foil and add dry beans or pastry weights.
Bake in center of oven until crust is golden, about 30 minutes.
Remove beans or weights and foil.
Sprinkle cheese on shell and bake another 15 minutes.
Let cool.

Combine olive oil, tomatoes, chopped anchovies, and salt and pepper on a baking sheet,
put in oven and bake until tomatoes blister, about 15 minutes.

Transfer tomato mixture to pastry shell, covering the shell evenly. Sprinkle herbs over tomatoes.
Bake in oven 15 more minutes until all is heated through.
Let cool a few minutes before serving.