(Serves four)

Fast and quite delicious puff pastry-topped tarts with layers of sliced tomatoes and anchovies, then baked and finished with torn basil leaves.

Leave out the anchovies for veggies and top with sliced mozzarella instead. The pastry is first spread with tomato purée before topping with tomatoes ‒ but use tapenade or pesto instead for a change.

  • 1 pack ready-rolled puff pastry
  • 1 egg, beaten, for egg wash
  • 4 heaped tsp tomato purée (tapenade or pesto)
  • 450g medium tomatoes, thinly sliced
  • salt and freshly ground black pepper
  • 8 anchovy fillets, halved along the length
  • ripped basil leaves for scattering
  • 4 basil sprigs for decoration

Place pastry on a floured worktop and roll out a bit thinner. Cut out 2 rounds from each sheet, using a large saucer or side plate as a template.

Place on a greased baking sheet. Brush around the edges with egg wash about 1cm wide. Spread lightly with tomato purée (or tapenade or pesto).

Arrange tomato slices on top, overlapping ‒ and seasoning in between.

Finish with a criss-cross of anchovies. Bake in a pre-heated oven 200°C for around 12 minutes until pastry is crisp and golden.

Scatter with ripped basil leaves before serving and decorate with basil sprigs.

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