Anchovy Tart with Tomatoes and Tapenade

Credit: Didier Loire
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Step 1: Tart Base

Combine the flour and the salt in a mixing bowl and make a well. Add the softened butter and 1 egg yolk. Knead with the palm of the hand to mix the butter with the flour. Roll into a ball and wrap in plastic.

Refrigerate for at least 2 hours.

Preheat the oven to 395°F (200°C).

Roll the dough out as thinly as possible with a rolling pin and cut out 8-1/2-inch (21 cm) wide circles from the dough.

Lay on a pastry sheet covered with parchment paper and prick with a fork so that the heat does not alter its shape. Bake in a 395°F (200°C) oven for 20 minutes. Remove from the oven and brush the second egg yolk over it before putting it back in the oven for 5 minutes. This will prevent the dough from absorbing any liquid and keep it crispy.

Step 2: Anchovies

Trim and clean the anchovies, then cut off the heads and tails. Rinse delicately under cold tap water. Carefully pat dry with a dishcloth.

Remove the fillets with thumb and forefinger. Pinch the main bone at the fin level and pull delicately to separate the anchovies into two whole fillets.

In an earthenware dish, marinate the anchovy fillets with the basil leaves, the olive oil and the sliced garlic for 20 minutes.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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