Tomato Tart With Fresh Mozzarella and Anchovies

Serves 4 to 6.

Note: Don’t like anchovies? Then leave them off. From David Tanis.

• 2 c. all-purpose flour, plus extra for rolling dough

• 1/2 tsp. salt, plus more for seasoning tomatoes

• 1/4 c. extra-virgin olive oil, plus 2 tbsp. and a little more, divided, to grease the pan

• 1 egg, beaten

• 1/4 c. cold water

• 1 large garlic clove, grated

• 1 c. thinly sliced onion

• 2 large tomatoes, sliced 1/4-in. thick and blotted

• Ground black pepper

• 1/2 lb. fresh mozzarella, thinly sliced

• A few pitted Nicoise olives, optional

• A few capers, optional

• 8 anchovy fillets, rinsed and patted dry (see Note)


Put flour and 1/2 teaspoon salt in mixing bowl. Drizzle in 1/4 cup olive oil, egg and 1/4 cup cold water, then mix quickly with hands to make a soft dough. If dough seems dry, add more water, 1 tablespoon at a time. Form dough into a rough rectangle, wrap and refrigerate for 30 minutes.

Preheat oven to 425 degrees. On a flour-dusted surface, divide dough in half. Roll out 1 piece to a rectangle approximately 9 by 12 inches (reserve other piece for future use, or to make a second tart).

Stir 2 tablespoons olive oil and the garlic together in a small bowl. Put rolled dough on lightly greased baking sheet. Drizzle surface of dough with garlic oil. Scatter onion slices over dough. Arrange tomato slices over dough in 1 layer without crowding, then season with salt and pepper. Top tomatoes with mozzarella slices in 1 layer. Tuck olives and capers here and there, if using. Drape top of tart in spots with anchovy fillets.

Bake for 6 minutes on bottom shelf of oven, then transfer to top shelf and bake for another 6 minutes or until nicely browned. Remove from oven, let cool slightly, then cut into squares. Serve warm or at room temperature.

Nutrition information per serving of 6:

Calories 380 Fat 20 g Sodium 560 mg

Carbohydrates 36 g Saturated fat 7 g Total sugars 3 g

Protein 16 g Cholesterol 60 mg Dietary fiber 2 g

Exchanges per serving: 1 vegetable, 2 starch, 1 high-fat protein, 2½ fat.


Pasta Fredda With Cherry Tomatoes, Anchovies and Herbs

Serves 4 to 6.

Note: Don’t like anchovies? Leave them off. From David Tanis.

• 1 small red onion, finely diced, about 1/2 c.

• Salt and pepper

• 4 anchovy fillets, rinsed and chopped, about 1 tbsp. (see Note)

• 2 garlic cloves, sliced

• Pinch of crushed red pepper flakes

• 2 tbsp. red wine vinegar

• 4 tbsp. fruity extra-virgin olive oil, plus more to drizzle

• 1 tsp. chopped fresh summer savory or marjoram

• 1 1/2 lb. cherry tomatoes, in halves or quarters

• 1 lb. dry pasta, such as spaghetti or linguine

• Handful of torn basil leaves


Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory or marjoram. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool (or refrigerate) for up to 3 hours.

Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with basil.

Nutrition information per serving of 6:

Calories 450 Fat 11 g Sodium 400 mg

Carbohydrates 72 g Saturated fat 2 g Total sugars 5 g

Protein 14 g Cholesterol 2 mg Dietary fiber 5 g

Exchanges per serving: 2 vegetable, 4 starch, 2 fat.


Charred Tomatoes With Egg, Anchovies and Breadcrumbs

Serves 4 to 6.

Note: Don’t like anchovies? Then leave them off. From David Tanis.

• 1 day-old baguette or French loaf, crust removed and cut into 1/2-in. cubes (about 2 c.)

• Extra-virgin olive oil

• Salt and pepper

• 2 garlic cloves, smashed to a paste or grated

• 3 tbsp. red wine vinegar

• 1 tsp. Dijon mustard

• 2 lb. firm, ripe tomatoes

• 4 hard-cooked eggs, peeled and halved

• 8 anchovy fillets, rinsed and patted dry (see Note)

• Basil leaves, for garnish

• Parsley leaves, for garnish

• Crushed red pepper flakes, for garnish


To prepare breadcrumbs: Preheat oven to 350 degrees. Put bread cubes in a mixing bowl, drizzle with 2 tablespoons olive oil, season lightly with salt and pepper and toss well. Spread on a baking sheet in 1 layer and bake uncovered for 5 to 10 minutes, or until crisp and golden. Remove from oven and set aside to cool. When cool, crush into very coarse crumbs.

To prepare vinaigrette: Put the garlic in a small bowl with the vinegar, mustard and a pinch of salt. Whisk in 1/4 cup of olive oil. Set aside.

To prepare tomatoes: Prepare a charcoal grill or light the broiler. Cut larger tomatoes into 1-inch-thick slices or leave smaller ones whole. Place tomatoes on the hottest part of the grill and let them char for about 3 minutes on 1 side if using a broiler, or place tomatoes on a baking sheet as close to the flame as possible. Tomatoes should still be firm.

Place tomatoes and hard-cooked eggs on a platter or divide among 4 plates. Sprinkle lightly with salt and spoon dressing over. Drape anchovy fillets over eggs and add a generous handful of breadcrumbs. Garnish with basil, parsley and crushed red pepper.

Nutrition information per serving of 6:

Calories 245 Fat 18 g Sodium 350 mg

Carbohydrates 13 g Saturated fat 3 g Total sugars 4 g

Protein 8 g Cholesterol 130 mg Dietary fiber 2 g

Exchanges per serving: 1 vegetable, ½ starch, 1 medium-fat protein, 2½ fat.