Spice Road Spices
Artisan Spice Merchants
The Art of Flavour
Cherry Tomato, Anchovies, Roasted Garlic and Fennel Tart.
2-3 x Punnets Baby Tomatoes, depending on pack size
1 x Whole Garlic head - halved, sliced across. Refer note
6 x Anchovies in Olive Oil - reserve a little of the oil
60g Parmesan Cheese - shredded
1/2 x Fennel bulb sliced to give half moon pieces
2 x Pastry sheets, depending on dish size.
30g X Butter
Black Pepper and Salt to your taste
Baking paper and weights
Place pastry sheet into dish. Press evenly to bottom and sides of dish so the pastry is even within the dish. With a fork prick a series of holes in the bottom then cut baking parchment paper to fit into the baking dish and add pie weights.
In a heavy based pan fry down the onion and fennel until soft then add the anchovies and the reserved anchovy oil, stir until the anchovies start to disappear (leaving their wonderful flavour) then add the sliced cherry tomatoes, black pepper, salt and butter. Stir to blend well with the onion and fennel and set aside.
For the pastry, bake in a pre heated oven, 180c until the edges of the pastry are brown then remove paper and weights and squeezing the soft Garlic cloves, evenly spread the soft roasted garlic across the base and sides of the pastry.
Add to this the Parmesan cheese, spreading evenly across the pastry base then add the reserved mix of Tomatoes, Fennel and a touch more oil. Place back in the oven for around 20 minutes for the Tomatoes to have a lovely crinkled look.
Easy Roasted Garlic
The Roasted Garlic is an essential part of this recipe. To prepare simply take the head of garlic, remove the outer "paper" and slice through the middle across ways to open out the garlic cloves. Lightly coat the cloves with olive oil, cover loosely with foil and bake at around 180c for 45 minutes until the garlic cloves are soft and spreadable. You will now have wonderful sweet and warm garlic flavours for your dishes.
Comments: The Anchovies obviously add a salt content to this recipe. You can reduce the salt by first rinsing the anchovies in running water. The flavour will barely be effected.