Tomato, Anchovy and Thyme Tart

You absolutely must drink rosé and eat a crusty baguette with this.

Ingredients

1 sheet	Shortcrust pastry (Main)
1	Egg, yolk only, whisked
2 tsp	Milk, whisk with the egg for eggwash
1 Tbsp	Olive tapenade
2 Tbsp	Mascarpone
4	Tomatoes, sliced
1 to taste	Salt & freshly ground pepper
4	Anchovies
1 to serve	Fresh thyme

Directions

1. Preheat oven to 200 degC.
2. Grease an oven tray or use baking paper.
3. Lay pastry on the tray, fold edges over and brush with the eggwash.
4. Mix tapenade and mascarpone, season and spread over pastry.
5. Cover with tomatoes then scatter with small pieces of anchovy and thyme.
6. Season and bake for about 20 minutes or until the pastry is golden and cooked underneath.
7. Serve with salad.