Tomato and Anchovy Tartlets

Name: Tomato and Anchovy Tartlets
Cuisine: Italian
Ingredients: Rosemary salt (a mix of dried rosemary and sea salt), for sprinkling; Rosemary salt (a mix of dried rosemary and sea salt), for sprinkling; Rosemary salt (a mix of dried rosemary and sea salt), for sprinkling; Marinated artichoke hearts, drained and quartered; 150 g plain flour; 200 ml water; Melted butter, for greasing; A pinch of sea salt; 50 ml olive oil, plus extra for oiling the work surface; A smear of pesto, red or green; A smear of pesto, red or green; Tomato purée; A smear of pesto, red or green; Tinned anchovies in oil, drained; Pitted black olives (left whole, halved or sliced - the choice is yours); Cherry tomatoes, halved; Tinned anchovies in oil, drained

Preparation info

Makes
4-8
tartlets (depending on the size of your tins)

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

This recipe is intensely flavoursome, a delicious savoury small tartlet ‘pizzete’ before you get stuck into the sweet cake. You can play around with fillings, arranging the anchovies, olives, capers and tomatoes into different designs. The ingredients are Italian influenced; think of them as mini antipasti with a pastry base.

Ingredients

150 g plain flour
A pinch of sea salt
50 ml

Europe
Italy
Starter
Fish course
Pescatarian
Mediterranean
Pie

Method

Preheat the oven to 180°C (gas 4). Grease the tartlet tins with melted butter.

In a bowl, mix together the flour and salt, then add the olive oil and water. Work the pastry until it comes together, adding a little more water if necessary.

Roll out the pastry on an oiled