Helen Goh's puttanesca tart

This savoury tart is inspired by the pantry staple pasta sauce.
This savoury tart is inspired by the pantry staple pasta sauce. Photo: William Meppem
Dietary
Vegetarian

​This tart is inspired by my favourite pasta sauce. Colourful and piquant, it gives all the zing of a puttanesca dish without the heaviness of pasta. Serve as a light lunch with a rocket salad.

Ingredients

1½ tbsp olive oil

3 onions, thinly sliced

2 small cloves garlic, crushed

¼ tsp salt

pinch of dried chilli flakes

100g ricotta cheese

3 large anchovy fillets, finely chopped

1 tsp lemon zest

2 large ready-made puff pastry sheets (preferably all-butter)

1 small egg, lightly beaten

300g cherry tomatoes, halved

20g parmesan cheese, shaved

For the salsa topping

50g black olives, pitted and chopped

1 tbsp capers, roughly chopped

2 tbsp parsley

Method

1. Remove the pastry sheets from freezer to thaw according to packet instructions. Preheat oven to 200C (180C fan-forced).

2. Heat 1 tbsp of the olive oil in a frying pan and sweat the onion over low-medium heat until soft and translucent (about 15 minutes). Add the crushed garlic, salt and chilli flakes, cook for another 2 minutes, then set aside to cool.

3. Meanwhile, combine the ricotta, anchovy and lemon zest in a small bowl and set aside.

4. Lightly flour the work bench and lay out pastry sheets. Using a 23-25cm cake tin as a template, trace around and cut out two circles. Brush the top side of the pastry lightly with egg wash, then, using a small sharp knife, score a border all the way around, about 1cm from the edge of the circles, taking care not to cut all the way through. Place each on separate oven trays lined with baking paper.

5. Spread half the onion mixture over each of the pastry rounds (leaving the border clear), then scatter over half of the tomato (cut-side up). Dot spoonfuls of the ricotta and anchovy mix all around, then place in the preheated oven. Bake for 25-30 minutes, until the pastry edges are golden brown and puffed up. You may need to rotate and swap the trays around on the oven shelves so that the tarts cook evenly.

6. While the tarts cook, prepare topping by combining the olives, capers, parsley and the remaining ½ tbsp of olive oil in a small bowl. Spoon the mixture over the baked tarts and allow to cool for 5 minutes before sprinkling over the parmesan shavings. Serve warm or at room temperature.