Tomato and Anchovy Tart | Rhodes Quality

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Ingredients

400 g (3 cups) plain flour

5 ml (1 tsp) of salt

5 ml (1 tsp) sugar

1 x 10 g packet instant dry yeast

30 ml (2 Tbsp) olive oil

± 400 ml (1 ¾ cups) lukewarm water

Toppping

1 x 410g can Rhodes Quality Whole Peeled Tomatoes

20 – 30 g anchovy fillets

65 ml (¼ cup) black or kalamata olives, pitted

salt and freshly cracked black pepper

fresh thyme sprigs

5 ml (1 tsp) olive oil

Method

Sift the flour, salt and sugar into a large bowl. Sprinkle the yeast over the top and add the olive oil. Add 250 ml (1 C) of warm water to the flour and work the mixture together. Continue adding the remaining water, a little at a time, until the dough is soft yet firm and is kneadable without sticking. Knead the dough by hand for about ten minutes or until the dough is elastic and smooth. Form the dough into a ball and place in a floured bowl. Cover with a damp cloth and place in a warm spot to rise until it has doubled in size. Knock down with your fist and knead again. Divide into 2 equal balls. Roll out one ball of dough for the base of the tart and place on a lightly floured baking tray. Snip the Rhodes Quality Whole Peeled Tomatoes in the can using a pair of kitchen scissors. Spread the Rhodes Quality Tomatoes  over the dough base. Arrange the anchovy fillets and olives on top of the tomatoes and sprinkle with the thyme. Season with the salt and pepper. Brush the edges of the dough with olive oil and sprinkle with the thyme. Bake the tart in an oven preheated to 200˚C for about 20 minutes or until the pastry is crisp and the topping golden. Repeat with the remaining dough if desired.

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