French Tomato Anchovy Tart with Homemade Pâte Brisée
A classic French savory tart featuring a buttery homemade pâte brisée crust filled with rich tomato coulis, briny anchovies, and Mediterranean olives. The combination of sweet vine tomatoes cooked down into a concentrated sauce with aromatic thyme creates a perfect base for the salty anchovy fillets and cocktail tomatoes. This elegant tart makes an excellent appetizer for dinner parties or a sophisticated lunch dish. The homemade pastry crust sets this version apart from simpler versions, providing a flaky, buttery foundation that complements the bold Mediterranean flavors beautifully.
Ingredients
- ⅓ cup flour
- 2 cups all-purpose flour
- ½ cup unsalted butter, softened
- 1 teaspoon fine salt
- 3 ½ tablespoons water
- 1 egg yolk
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 5 vine tomatoes, quartered
- 1 clove garlic
- 1 sprig thyme
- 4 cocktail tomatoes
- 14 black olives
- 9 anchovy fillets
- dwarf basil leavesregular basil1:1accessibility
same herb family
Instructions
- 1
Sift flour onto workspace and add softened butter cut into pieces
- 2
Combine flour and butter with fingertips until sandy consistency forms
- 3
Add salt, water and egg yolk, mixing until evenly combined
- 4
Bring dough together into a ball and wrap in plastic wrap
- 5
Chill dough for 2 hours until firm
- 6
Preheat oven to 300°F
- 7
Roll out chilled dough on floured surface to 5 millimeters thick
- 8
Place dough in buttered tart pan and crimp edges
- 9
Dock crust by pricking all over with fork
- 10
Chill prepared dough in refrigerator for 1 hour
- 11
Prebake tart base for 8 minutes then set aside to cool
- 12
Thinly slice onion and heat olive oil in saucepan
- 13
Add onion to hot oil, then add quartered vine tomatoes, garlic and thyme
- 14
Simmer over low heat for 10 minutes without adding salt
- 15
Purée sauce in blender and pass through chinois
- 16
Increase oven temperature to 350°F
- 17
Pour tomato coulis into cooled prebaked crust
- 18
Add cocktail tomatoes, black olives and anchovy fillets
- 19
Bake for 20 minutes
- 20
Garnish with dwarf basil leaves and serve immediately
Tips
Keep butter cold and work quickly when making pâte brisée to ensure a flaky crust texture.
Do not add salt to the tomato coulis as the anchovies provide sufficient seasoning.
Chill the dough at each step to prevent shrinkage during baking.
Good to Know
Refrigerate covered up to 2 days. Best served at room temperature.
Pastry crust can be made 1 day ahead. Tomato coulis can be prepared earlier same day.
Serve at room temperature or slightly warm as an appetizer or light lunch.
Common Mistakes
Keep dough cold to avoid tough pastry crust
Do not skip chilling steps to prevent shrinkage
Avoid adding salt to coulis to prevent over-seasoning
Substitutions
same herb family
FAQ
Can I make the pastry ahead of time?
Yes, the pâte brisée can be made up to 1 day ahead and kept refrigerated. You can also freeze the dough for up to 3 months.
What if I don't have a chinois for straining?
You can use a fine-mesh sieve instead of a chinois to strain the tomato coulis for a smooth consistency.
How long will leftovers keep?
Store covered in the refrigerator for up to 2 days. The tart is best served at room temperature for optimal flavor and texture.