Tomato and anchovy cake: recipe

Tomato and anchovy cake: recipe

If we have to be hosts, we have the question of what will be the easiest, but also tastiest to prepare. Look no further, if you want a simple recipe full of flavor, decide for this tomato and anchovy cake that I bring you today.

A cake based on the broken dough, which you can do well or buy it refrigerated, and a balanced and delicious filling, which is liked by the vegetables, as well as the fish friends.


For 4 people

  • Wheat flour (For the dough)300 g
  • Cold butter (For the dough)200 g
  • Salt (For the dough)5 g
  • Coldwater (For the dough)125 ml
  • Tomato on the branch (For the filling)5
  • Cherry tomato (For the filling)125 g
  • Chive (For the filling)1
  • Garlic clove (For the filling)1
  • Black olives (For the filling)10
  • Anchovies (For the filling)10
  • Spoons extra virgin olive oil (For the filling)2
  • Fresh thyme (For the filling)

How to make tomato and anchovy cake

Difficulty: Easy

  • Total time1 h 10 m
  • Processing30 m
  • 40 m cooking
  • 1-hour rest

We will start preparing the dough if we make it homemade. for that in a robot, we put the butter in small cubes, the flour, and the salt. Press to mix the ingredients and form as a kind of sand. Add the water little by little and mix again three or four times.

We form a ball with the dough, which we will not overwork and spread a sheet of equal thickness between two plastics or two sheets of baking paper leaving it about 5 millimeters high. We refrigerate it.

To continue with the preparation of the cake, we preheat the oven to 150 degrees. We spread the dough in a cake ring about 23 centimeters in diameter, and prick the base with a fork. We return for a while, while the oven is preheated with the mold to the freezer, so that when it is baked it is very cold and precooked in white, that is with dried legumes or rice inside so that it does not shrink, for 8 minutes. We reserve it.

While we make the filling, in a saucepan we put the oil to heat and add the small chopped scallion and let it fry. Add the halved tomatoes, chopped garlic, and thyme and let stir 10 minutes. we pass a tomato coulisé or a Chinese paspuré. We raise the oven to 180 degrees.

Add the tomato coulis at the base of the cake, place the cherry tomatoes cut in half, the black olives and anchovies. Bake for 20 minutes. We decorate with the thyme leaves at the time of serving.

With what to accompany the tomato and anchovy cake

Something fresh to drink is almost all you need this delicious tomato and anchovy cake, ideal for a spring snack. It is usually served hot or warm, as contrasts of flavors are better appreciated.


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