Puttanesca puff tart

Name: Puttanesca puff tart
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 320 g puff pastry sheet; 1 mixed size free range egg, beaten; 450 g pack Classic Vine Tomatoes; 1½ tsp Cooks' Ingredients Nonpareille Capers, drained; 25 g pack basil, leaves picked; 1 small clove garlic, crushed; 1 pinch/es chilli flakes; 2½ tbsp olive oil; 2½ tbsp black olive tapenade; 100 g pack Seafood & Eat It Simply Marinated Anchovy Fillets

All the elements of the Italian pasta sauce loaded onto glorious golden pastry.

3 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

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320g puff pastry sheet
1 mixed size free range egg, beaten
450g pack Classic Vine Tomatoes
1½ tsp Cooks' Ingredients Nonpareille Capers, drained
¼ x 25g pack basil, leaves picked
1 small clove garlic, crushed
1 pinch/es chilli flakes
2½ tbsp olive oil
2½ tbsp black olive tapenade
100g pack Seafood & Eat It Simply Marinated Anchovy Fillets

Preheat the oven to 200ºC, gas mark 6. Unroll the pastry sheet on its baking parchment on a large baking tray. Score a 2cm border all around (don’t cut through), then prick the centre with a fork. Brush the edges with the egg and bake for 10-15 minutes until golden and cooked through.
Finely slice the tomatoes, then transfer to a sieve and sprinkle over a little salt; set over a bowl to drain for 10 minutes. Roughly chop the capers and most of the basil (reserving a few smaller leaves), then tip into a large bowl with the garlic, chilli flakes and 1 tbsp oil. Stir in the tomatoes; season if needed. In a small bowl, use a fork to whisk the tapenade and remaining 1½ tbsp oil.
Leave to cool for 5 minutes, then gently press down the middle. Transfer the tart case to a serving board, then dollop over the tapenade mix and spread to cover the base. Arrange the tomatoes on top with the leftover oil and juice from the bowl, and the anchovies. Scatter over the reserved basil and some black pepper. Serve with a green salad, if you like

Cook’s tip

Angela Hartnett prepares individual tarts on episode 8, season 7 of Dish, the Waitrose podcast. She places the tomatoes on baking paper, then lays the pastry on top and bakes for 20 minutes. She flips them when they come out of the oven and adds the anchovies and basil on top.