Potato and Anchovy Tart with Basil Oil

A deliciously different anchovy tart layered with potatoes, tomatoes, and marjoram, served with fresh basil oil and rocket salad.

Healthy Lunch Seafood Gluten Free Potato

Estimated Nutrition

Calories

721.1

kcal / serving

2884.2 kcal total

Carbs

25.6g

per serving

102.5 g total

Fat

62.2g

per serving

248.6 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

clarified

NutsSeeds

tsp

Marjoram

fresh, leaves picked

handful

Basil

leaves

OilsFats

200

Olive Oil

light

Seafood

piece

Anchovy

fresh

Vegetables

piece

Potato

waxy, peeled, sliced finely

piece

Tomato

medium, sliced finely

110

Rocket

leaves

Method

Preheat the oven to 225°C.

Heat clarified butter in a large ovenproof frying pan and layer potatoes in a circle to cover the base.

Cover potatoes with anchovies, ensuring they are skin-side up with tails pointing towards the centre.

Scatter marjoram over the tart, layer tomatoes on top, season, and bake for 6-8 minutes.

Blanch basil in boiling salted water for one minute, then refresh in iced water.

Squeeze water from basil and blend with olive oil for two minutes until smooth, then strain through a sieve.

Toss rocket with olive oil, place on tart slices, and drizzle with the prepared basil oil.