Amanda Laird: Tomato, white anchovy and mascarpone tart with basil

Tomato, white anchovy and mascarpone tart with basil. Photo / Babiche Martens

Serves 4

1 sheet of puff pastry - approximately 20x30 cm
1 egg
3 Tbs mascarpone
3 large ripe tomatoes
12 white anchovies
Salt and pepper
Basil leaves to garnish

1 Preheat oven to 170C. Grease an oven tray and place the pastry on it. Run the point of a sharp knife along the four sides of the pastry 2cm from the edge. Whisk the egg with a fork then brush the pastry all over.

2 Spread the mascarpone over the pastry, leaving the edges free. Slice the tomatoes and place overlapping on the pastry then top with the anchovies and season.

3 Bake for 20 minutes then cover with tinfoil and bake for a further 10-15 minutes or until the pastry is golden and cooked underneath.

4 Serve at room temperature scattered with basil leaves.