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Tomato, white anchovy and mascarpone tart with basil
( SERVES 4 )

Photo by Babiche Martens

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On glorious summer days, what better way to pass some time than by grabbing a few friends and heading off to a shady spot under a tree to enjoy a good natter, a glass of wine and a picnic feast. This tomato tart is a great way to use up plenty of the delicious ripe fruit begging to be picked off the vines at the moment - the intense tomato flavour working well with the creamy mascarpone and salty anchovy.

Ingredients

1 sheet	Puff pastry, approximately 20x30cm
1	Egg
3 Tbsp	Mascarpone
3	Large ripe tomatoes
12	White anchovies
1 to taste	Salt & freshly ground pepper
1 to garnish	Basil leaves

Directions

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.
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.
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.
Serve at room temperature scattered with basil leaves.