Tartine Provençal

Annalize’s classic French tartines are full of fresh Mediterranean flavours and are the perfect dish to serve in the summer - we love them as a light brunch or lunch or as a starter for an evening meal.

Ingredients:

1 sheet of puff pastry, cut into 6 equal-sized rectangles
1 egg, beaten
75g breadcrumbs
50g Parmesan, finely grated
10g fresh parsley, finely chopped
4 medium tomatoes, blanched and cut into petals (see note)
100g roasted red peppers
1 tsp red wine vinegar
1 tbsp extra virgin olive oil
Salt and pepper
12 anchovies
2 tbsp capers
Roasted Garlic Aioli
10g fresh oregano, leaves picked and rubbed in olive oil

Method:

1.Preheat oven to 180°C.
2. Place the rectangles of puff pastry onto a baking sheet and brush each lightly with beaten egg.
3. Mix the breadcrumbs, Parmesan, and parsley together, then sprinkle the mixture evenly over each piece of puff pastry.
4. Top the breadcrumbs with the tomato petals.
5. Bake the tartines in the preheated oven for 15-20 minutes, until the pastry is puffed and golden.
6. Whilst the tartines bake, add the roasted red peppers to a bowl and dress with red wine vinegar, extra virgin olive oil and a good pinch of salt and pepper.
7. Once the tartines are out of the oven, top with the marinated red peppers, 2 anchovies on each, capers, and dot with a healthy amount of Roasted Garlic Aioli.
8. Finish by dressing the tartines with fresh oregano leaves.

Notes:
To create tomato petals, cut an X in the bottom of each tomato and place them in a pan of boiling water for 30-60 seconds. Remove the tomatoes to a bowl of iced water. Once cool, cut the tomatoes into quarters and remove the seeds. The remaining flesh will form the petals.

Watch Annalize make it here.