Delicious UK – (01)January 2021

Tomato&anchovy

tartwithgoat’s

cheese,marjoram

andchilli

SERVES6-8.HANDS-ONTIME 20 MIN,

SIMMERINGTIME35-40MIN, OVEN

TIME ABOUT 1 HOUR

God,howI lovethis

tart.It’srich,butwith

a humbleeleganceI findso

comforting.Oh!Andit’s

incrediblymoreish.Plus,

it’ssodifferentfrommost

pastrytartsI makeoreat.

Itsbrillianceisthanksto

a tomato-saucefilling– the

sortyoumightservewith

spaghetti.That’swherethe

depthandthesweetness

comefrom.It’sjustasgood

withouttheanchoviesbut

I can’t help using them.

MAKE

AHEAD

Maketotheendofstep

5 uptoa dayahead.

Keepthetartcase

wrapped,andcoverandchill

thecooledtomatosauce.Any

leftovertartwillkeepcovered

andchilledforupto3 days.

Serveatroomtemperature or

gentlyreheattoserve.

FOOD

TEAM’S

TIP

Thetartalsoworksif

youusea 25cmround

loose-based tart case.

• 2 tbspextra-virginoliveoil


• 1 onion,finelychopped


• 4 garliccloves,finely sliced


• ½tspchilliflakes


• 3 freshbayleaves


• 2 x 400gtinsgood-quality
  choppedtomatoes,orthe
  equivalentweightinfresh


• 50gcheddar,grated


• 150mldoublecream


• 2 mediumfree-range eggs,
  whisked


• Smallbunchfreshmarjoram
  ororegano,chopped


• 200ggoat’scheese, cut into
  1cmslices


• 12 anchovyfillets in oil,
  drained

FORTHESHORTCRUSTPASTRY

• 400gplainflour


• 200gbutter,cubedand chilled


• ½tspfineseasalt


• About 125ml iced water

YOU’LLALSONEED...

• Loose-bottomedrectangular
  tartcase(about15cmx
  25cm)– orseetip;
  compostablebakingpaper;
  ceramicbakingbeans or
  uncooked rice

1 First,makethepastry.Pulse

theflour,butterandsaltina

food processor until you get a

breadcrumbconsistency.With

themotorrunning,steadily

addtheicedwater,stopping

assoonasthedoughcomes

together.(Ifyoudon’thave

a foodprocessor,rubtogether

thebutter,flouranda pinchof

saltina largemixingbowluntil

breadcrumbsform.Add6 tbsp

waterandmixwitha butter

knife,thenadda littlemore

icedwaterasneededuntilthe

doughcomestogether.)Knead

a coupleoftimes,thenwrap

wellandchillforatleast 30

minutes.Removethepastry

fromthefridgeandallowit to

comeuptoroomtemperature.

2 Whilethepastryrests,make

thefilling.Seta heavy-based

panovera lowheat.Tricklein

theoiland,whenit’shot,add

theonion,garlic,chilliandbay.

Seasonwithsaltandpepper

andsizzlefor6-8minutes,

stirringregularly,untilthe

onionissoftbutnotcoloured.

3 Addthetomatoesandseason

lightlyagain.Cook,stirring

regularly,for35-40minutes

untilthesauceisthick and rich

(seeMakeAhead).

4 Heattheovento200°C/180°C

fan/gas6.Rolloutthechilled,

resteddoughtoabout3mm

thick. Line the tart case with

Summercolourinwinter thathastobegood,right?Thisflavour-

packedtartusestinnedtomatoescookedrightdowntopulpy

sweetness a wonderfulbackdroptothefreshtangofgoat’scheese,

themellowsavourinessofcheddarandthespikeofchilliheat

Gill Meller’s

winning tart

JANUARY’S BEST

RECIPES, FOOD ST YLING AND ST YLINGGILL MELLER PHOTOGRAPHSANDREW MONTGOMERY

thepastry,leavinganoverhang.

Prickthebase,thenlineit with

bakingpaperandbakingbeans

oruncookedrice.Bakefor

20 minutes,thenremovethe

beans/riceandpaperand

returntotheovenfor10-12

minutesuntiljustgolden.

Removefromtheovenandtrim

theoverhang.Setaside.

5 Removethepanfromthe

heat,thenaddthecheddar

andcreamtothetomatomix.

Addtheeggsandhalfthe

choppedmarjoram.Stirwell.

6 Pourthefillingintothecase

andlevelit out.Arrangethe

goat’scheeseslicesoverit,

pressingthemdowna little.

Scatterovertheanchoviesand

remainingmarjoram.Bakethe

tartfor35-40minutesoruntil

setanda littleblistered.Allow

tocoolforatleast25 minutes

beforeserving.

PERSERVING(FOR8)

520kcals,38.9gfat(22.3g

saturated),10.6gprotein,

30.9gcarbs(6.4gsugars),

1.4gsalt,2.6gfibre

Forwaysto use up anchovies

see p116.

NEXTMONTH

Gill’scheesy,meatysnackfor

lunchtime (or anytime)

48 deliciousmagazine.co.uk