Serves 4-6
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 4 garlic cloves, peeled and very thinly sliced
- ½ teaspoon chilli flakes
- 3 bay leaves
- 2 x 400g (14oz) tins good-quality chopped tomatoes, or the equivalent weight in fresh
- 50g (1¾oz) Cheddar cheese, grated
- 150ml (5fl oz) double cream
- 2 eggs, whisked
- 1 small bunch of marjoram, chopped
- 200g (7oz) goat’s cheese, cut into 1cm (½in) slices
- 12 anchovy fillets
- salt and freshly ground black pepper
For the short crust
- 400g (14oz) plain flour
- 200g (7oz) butter, cubed and chilled
- ½ teaspoon salt
- about 125ml (4fl oz) chilled water
Method
First, make the short crust. Pulse the flour, butter and salt in a food processor until you have the consistency of breadcrumbs. With the motor running, steadily add the chilled water, stopping as soon as the dough comes together. Remove the dough, knead it a couple of times, then wrap it in cling film and chill it in the fridge for at least 30 minutes. Remove the pastry from the fridge and allow it to come up to room temperature. Heat the oven to 180°C/350°F/gas mark 4.
Roll out the dough to about 3mm (⅛in) thick. Line your tart case (I used a rectangular one, about 15cm x 25cm/6in x 10in) with the pastry, leaving an overhang. Prick the base, then line it with baking parchment and baking beans. Bake for 20 minutes, then remove the beans and paper and return to the oven for 10–12 minutes, until just golden. Remove from the oven and trim the overhang. Set aside.
To make the filling, set a medium heavy-based pan over a low heat. Trickle in the olive oil and, when it’s hot, add the onion, garlic, chilli and bay leaves. Season, and let them sizzle for 6–8 minutes, stirring regularly, until the onion is soft but not coloured. Add the tomatoes and season lightly again. Cook, stirring regularly, for 35–40 minutes, until the sauce is thick and rich. Remove the pan from the heat and add the grated Cheddar and cream, followed by the eggs and half the chopped marjoram. Stir really well.
Heat the oven to 180°C/350°F/gas mark 4. Pour the filling into the pastry case and level it out. Arrange the goat’s cheese slices over the filling, pressing them down a little. Scatter over the anchovies and remaining marjoram. Bake the tart for 35 minutes, or until set and a little blistered. Allow to cool for at least 25 minutes before serving.
