What you'll need:75g butter4 large potatoes, peeled and sliced finely32 anchovies (fresh or tinned)4 tsp fresh marjoram4 medium tomatoes, thinly sliced1 handful of basil leaves200 ml olive oil110g rocket leavesTime: 25 minsServes: 4MethodFirstGet your oven preheated to 225C. In a large, ovenproof pan, heat up your butter and
What you'll need:
- 75g butter
- 4 large potatoes, peeled and sliced finely
- 32 anchovies (fresh or tinned)
- 4 tsp fresh marjoram
- 4 medium tomatoes, thinly sliced
- 1 handful of basil leaves
- 200 ml olive oil
- 110g rocket leaves
Time: 25 mins
Get your oven preheated to 225C. In a large, ovenproof pan, heat up your butter and layer the potato slices in a circle until the base of the pan is all covered. Cover the potato slices with the anchovies.
Scatter the marjoram over the top of the fish and potatoes, then layer the tomatoes on top. Season with plenty of salt and pepper, and then bake in the oven for 8 minutes - you want the potatoes to be cooked through.
While the ‘tart’ is cooking, blanch your basil leaves in some boiling water for a minute or two, then drain, and squeeze out any excess water. Put the leaves in a blender with the olive oil, and blitz until smooth. Serve the tart hot with rocket leaves piled on top, and some of the basil oil drizzled over the top, or enjoy cold as a picnic dish alongside some salad.
This tart recipe and a French Rosé would make an interesting pairing. Crack open a bottle of the Henri Bourgeois 'Petit Bourgeois' Pinot Noir Rosé 2014 while devouring this dish for a winning match!
There you have it -- an easy recipe for Potato and Anchovy Tart!
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