The ANCHOVY, POTATO AND TOMATO TART is a simple dish from the Italian seaside tradition, combining humble ingredients from sea and land that together create an extraordinary harmony. It’s a summer main course, rich in valuable nutrients and very tasty, ideal as the main dish for a lunch or dinner with friends. Quick to prepare, it is generally appreciated by everyone, even those constantly dieting.
This tart does not require much preparation time, as you can see in the recipe below. You only need to prepare the three main ingredients—potatoes, tomatoes and anchovies—by slicing the first two and cleaning the anchovies thoroughly. Then layer the tart, adding just a few seasonings and aromatics, and bake for the required time. To enhance the delicate flavor of the bluefish, as you’ll notice, very little is needed, to everyone’s great satisfaction.
SEE OTHER RECIPES WITH FRESH ANCHOVIES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lb potatoes
- 10.6 oz anchovies
- 1 tomato (large)
- to taste extra virgin olive oil
- to taste salt
- to taste dried oregano
- to taste breadcrumbs
- 1 tbsp Parmesan cheese
Tools
- 1 Adjustable slicer
- 1 Baking dish
- 1 Knife
- 1 Cutting board
Steps
To prepare the ANCHOVY, POTATO AND TOMATO TART, first clean the fresh anchovies. Remove the heads, open them butterfly-style and remove the entrails. Then rinse under running water and pat dry with paper towels.
Peel the potatoes and, using a slicer, cut them into 2 mm slices (about 1/16 inch). Place them in water to release excess starch, then drain and dry them thoroughly.
Wash the tomato (if it is small use two) and slice it into 3 mm slices (about 1/8 inch).
Oil a baking dish with a diameter of 22–24 cm (about 8 2/3–9 1/2 inches). Make a layer of potatoes, brush with oil and salt. Then add a layer of tomatoes and salt them.
At this point cover with the anchovies, salt them, drizzle with oil and sprinkle with oregano.
Finish with another layer of potatoes. Brush with oil, salt and sprinkle with breadcrumbs and Parmesan.
Bake the ANCHOVY, POTATO AND TOMATO TART in a preheated static oven at 392°F and cook for 40-45 minutes or until the potatoes are golden.
Once cooked, remove from the oven and let the tart rest for 10 minutes before serving.
