Name: Tomato, zucchini and anchovy tarts
Cook time: 55 min
Total time: 55 min
Ingredients: 12 grape tomatoes (60g), halved; 1 1/2 (sheets) ready-rolled shortcrust pastry; 1 zucchini (120g), grated coarsely; 4 anchovy fillets, chopped finely; 1 teaspoon fresh thyme leaves; 2 eggs; 1/3 cup (80ml) cream

Ingredients

12 grape tomatoes (60g), halved

1 1/2 (sheets) ready-rolled shortcrust pastry

1 zucchini (120g), grated coarsely

4 anchovy fillets, chopped finely

1 teaspoon fresh thyme leaves

2 eggs

1/3 cup (80ml) cream

Method

1.Preheat oven to 160°C/140°C fan-forced.

2.Place tomato, cut-side up, on wire rack over oven tray. Roast, uncovered, 20 minutes. Cool.

3.Meanwhile, oil 12-hole (2-tablespoons/40ml) deep flat-based patty pan. Cut 12 x 7.5cm rounds from pastry; press into pan holes.

4.Increase oven temperature to 200°C/180°C fan-forced.

5.Squeeze excess moisture from zucchini. Combine zucchini, anchovy and thyme in small bowl. Divide mixture into pastry cases.

6.Whisk eggs and cream in small jug; pour into pastry cases, top with tomato, cut-side up. Bake about 25 minutes. Stand tarts in pan 5 minutes before removing from pan.

Roast the tomatoes and prepare the pastry cases the day before the picnic. Bake the tarts in the morning of the picnic.
Note

Woman's Weekly Food

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Ingredients

Method

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