The Anchovy Tart with Vegetables is a delightful Mediterranean starter made with fresh anchovies and mixed vegetables. The anchovies are arranged over a layer of vegetables cut into julienne and flavored with garlic and olive oil. The tart is then baked until golden. This dish combines intense flavors with the freshness of the vegetables.
Debone the anchovies after butterflying them
Chop the chard and the arugula, place everything in a saucepan with a clove of garlic, a ladle of water and a drizzle of oil and simmer for 5 minutes; then turn off and let cool
Trim the asparagus, separating the tips (to be steamed) from the remaining stalks; cut the stalks into rounds and sauté them in a pan with a drizzle of oil along with the sliced zucchini, garlic, salt and pepper
Let the sauté cool, then add the chard and arugula squeezed of their cooking liquid (reserve the cooking liquid) and the ground pancarré
On a baking sheet lined with parchment paper place an 8 cm diameter ring mold; line the inside with 5 anchovies letting them overlap, press in one sixth of the vegetables and cover them with the overhanging anchovies, folding them inward
Lift off the ring
Oven
Frying pan
Knife
Italy
| Energy (kcal) | 43.72 |
| Carbohydrates (g) | 3.24 |
| of which Sugars (g) | 1.85 |
| Fat (g) | 0.79 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 5.46 |
| Fiber (g) | 1.3 |
| Sale (g) | 0.04 |
