in Germany

Tomato tart

updated

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Ingredients for 1 servings:

  • 1 pack of puff pastry (refrigerated or frozen)
  • 6 large tomatoes (vine tomatoes), sliced
  • 250 g cheese (Appenzeller) sliced
  • 1 tube(s) anchovy paste
  • 1 jar olives, green
  • 1 jar olives, black
  • 4 garlic cloves
  • 1 jar capers
  • salt and pepper
  • olive oil
  • chili powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Line a greased pie or tart dish with the puff pastry. Spread the base with anchovy paste and top with the Appenzeller slices. Add the tomato slices and scatter a handful of capers. Blend the olives with olive oil and garlic until thickened, then drizzle generously over the tart. Bake at 160°-175°C (325°-350°F) for about 45 minutes. Delicious warm or lukewarm with red wine, but also cold as a small snack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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