Tarta de tomate de verano y anchoas

Ingredientes

• 2 tbsp olive oil, plus extra to grease
• 2 echalion shallots, sliced
• 2 garlic cloves, crushed
• 5 anchovies, finely chopped
• 12 medium eggs
• 1/2 tsp baking powder*
• 1 tsp fine salt
• 150 g full-fat crème fraîche
• 1/2 x 30g pack basil, leaves shredded, plus extra to serve (optional)
• 200 g grated cheddar and mozzarella mix
• about 200g Taste the Difference Majestic Vine Tomatoes, sliced
• about 1/2 x 250g pack Taste the Difference Best of British Vine Tomatoes, halved

Preparación

1. 1

   Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 23cm-square cake tin (about 4cm deep), then line with two perpendicular strips of baking paper so that they rise above the sides of the tin – this makes the slice easier to lift out once cooked.

2. 2

   Heat the olive oil in a frying pan, then cook the shallots over a medium-low heat for 6-8 minutes until softened and turning golden. Add the garlic and anchovies and cook for a further 2-3 minutes, stirring. Transfer to a plate to cool for a few minutes.

3. 3

   Crack 2 of the eggs into a large bowl, then add the baking powder, 1 teaspoon salt and the crème fraîche. Use a balloon whisk to whisk until smooth. Add the remaining eggs and whisk again until combined. Season with plenty of black pepper, then add the cooled shallot mixture, shredded basil leaves and half of the grated cheese. Stir to combine, then pour the mixture into the prepared tin.

4. 4

   Scatter the remaining cheese over the egg mixture. Rest the tomatoes on top, cut-side up and in one layer, taking care not to let them sink too much. Carefully transfer to the oven and bake for 45-50 minutes or until golden brown and just set. Leave to cool in the tin for 15 minutes, then use the baking paper to remove onto a wire rack to finish cooling. Remove the baking paper to prevent the base from going soggy. Scatter with some extra basil leaves, if liked, and cut into 8 rectangular slices to serve. *Check your baking powder is gluten-free, if required.