Anchovy and Potato Savory Tart Cooking Recipe – Tortiera Di Allci E Patate Recipe

Anchovy and Potato Savory Tart Cooking Recipe – Tortiera Di Allci E Patate Recipe

Serves 4

Preparation time: 30 minutes
Cooking time: 40-45 minutes

Ingredients

  • 1 lb. (500 g) of potatoes
  • 1 lb. 5 oz. (600 g) fresh or canned anchovies
  • A few basil leaves
  • 2 cloves garlic
  • 1 lb. (500 g) cherry tomatoes
  • 1 tablespoon oregano
  • ⅓ cup ( ⅔ oz./20 g) fresh bread crumbs
  • Olive oil
  • Salt

Equipment

  • One 10 in. (24 cm) tart mold

Anchovy and Potato Savory Tart Cooking Recipe - Tortiera Di Allci E Patate Recipe 1

Cooking Method

  • Wash and chop the basil. Peel and crush the garlic.
  • Wash the cherry tomatoes and cut them in half.
  • Peel the potatoes and cut into very thin slices.
  • Clean the anchovies and fillet them.
  • If using canned anchovies, drain them.
  • Preheat the oven to 350°F (180°C).
  • Line the tart mold with parchment paper.
  • Season the potato slices with salt, olive oil, oregano, and the garlic.
  • Arrange the slices on the base of the mold.
  • Fan the anchovy fillets out on top and season with the oregano and a drizzle of oil.
  • Arrange the cherry tomato halves on the anchovies, season with salt, and sprinkle over the basil.
  • Cover liberally with the bread crumbs and drizzle with olive oil.
  • Bake for 40 to 45 minutes.

Suggested food/wine match

  • Rivera, Fedora—Castel del Monte DOC

Chef’s notes

If the tart browns too rapidly while cooking, cover it with a sheet of foil until fully cooked.
You can replace the anchovies with small sardines if they are more readily available.

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