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, https://www.isolasiciliangourmetfood.com/pages/about
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
2 tablespoons olive oil
Handful of coarsely chopped Italian parsley