Name: Tomato, zucchini and anchovy tarts
Cook time: 55 min
Total time: 55 min
Ingredients: 12 grape tomatoes (60g), halved; 1 1/2 (sheets) ready-rolled shortcrust pastry; 1 zucchini (120g), grated coarsely; 4 anchovy fillets, chopped finely; 1 teaspoon fresh thyme leaves; 2 eggs; 1/3 cup (80ml) cream

Ingredients

12 grape tomatoes (60g), halved

1 1/2 (sheets) ready-rolled shortcrust pastry

1 zucchini (120g), grated coarsely

4 anchovy fillets, chopped finely

1 teaspoon fresh thyme leaves

2 eggs

1/3 cup (80ml) cream

Method

1.Preheat oven to 160°C/140°C fan-forced.

2.Place tomato, cut-side up, on wire rack over oven tray. Roast, uncovered, 20 minutes. Cool.

3.Meanwhile, oil 12-hole (2-tablespoons/40ml) deep flat-based patty pan. Cut 12 x 7.5cm rounds from pastry; press into pan holes.

4.Increase oven temperature to 200°C/180°C fan-forced.

5.Squeeze excess moisture from zucchini. Combine zucchini, anchovy and thyme in small bowl. Divide mixture into pastry cases.

6.Whisk eggs and cream in small jug; pour into pastry cases, top with tomato, cut-side up. Bake about 25 minutes. Stand tarts in pan 5 minutes before removing from pan.

Roast the tomatoes and prepare the pastry cases the day before the picnic. Bake the tarts in the morning of the picnic.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook