Blog > Recipes

“Sicilian” Anchovy, Tomato and Feta Tart

“Sicilian” Anchovy, Tomato and Feta Tart

I asked my good wife, Sally, to make a tart for a Sunday lunch using some amazing anchovies that we had in our fridge – it happened to be at the time our daughter Anna and her partner Haydo were in Sicily and the anchovies “happened” to be from Sicily.

 They are easily the best anchovies we have bought in New Zealand – we bought them at a market in Waiheke. The owner is a lovely guy, Danilo, who is passionate about Sicily and the food from there. His company/brand is Isola –  so if you like anchovies, artichokes, capers, various cherry tomato sauces, sun dried tomatoes, eggplant, with the emphasis on superior quality and taste., here is his link,

 So with the anchovies coming from Sicily, I included the dish in my Sicilian collection!!

 Same story – if you don’t like anchovies, don’t read on! If you do, the dish makes a superb lunch or summer dinner with a salad. Lovely dish and Sally’s creation


1 1/2 sheets shortcrust pastry

1/2 teaspoon salt

Approx. 100 gms/half a packet of your favourite feta crumbled

6-8 Roma/vine ripe tomatoes, thinly sliced

4-6 anchovies

2 tablespoons olive oil

Handful of coarsely chopped Italian parsley


Cooking instructions

  1. Preheat oven to 220°C.
  2. Line the tart tin with pastry. Scatter the feta in a sparse layer and top with the tomatoes, slightly overlapping each slice. Place anchovies throughout.
  3. Drizzle with olive oil.
  4. Place in the oven and bake for 35-45 minutes or until the pastry is cooked and the tomatoes have darkened and cooked.
  5. To serve, garnish with the parsley and eat warm or at room temperature.

 Serves 4