Roasted tomato tart with anchovies

This is the first time I'm posting a recipe that isn't vegetarian. It can easily be made vegetarian, but this time around I wanted to try something a little fishy. 

This crust recipe (or Pate Brisee as it's called if you're feeling fancy French) is a standard Martha Stewart recipe that is so straightforward and perfect. It always comes out flaky and buttery, like a salty shortbread. It's much easier using a food processor than a pastry blender. This recipe makes extra dough. So you can, in fact, make two 9-inch crusts. Or, I used a 12-inch tart pan with a removable bottom and kept the extra dough for another tart. 

2 1/2 cups all purpose flour

1 teaspoon salt

2 sticks (1 cup) unsalted butter, cold, cut into small pieces

1/4 cup ice water, plus more if needed 

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, one tablespoon at a time. Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least one hour or overnight. The dough can be frozen for up to one month; thaw overnight in the refrigerator before using. 

Assembling the tart filling is super easy. It's also a variation on a Martha Stewart recipe. (She's just the best!) This recipe simply entails slicing up some tomatoes and adding a bit of salt, pepper and olive oil. It ends up looking so pretty!

1 tablespoon olive oil

all-purpose flour, for dusting

1 1/2 pounds ripe tomatoes (about 4 medium) sliced, 1/4 inch thick

coarse salt and freshly ground pepper

one small 2 oz can of anchovies 

Set oven to 425 degrees F. On a lightly floured work surface, roll out the dough to specified length of tart pan you are using. Fit dough into pan. Using a rolling pin, trim dough flush with the top edge of the tart pan; chill tart shell until firm, about 30 minutes. 

Arrange tomato slices in an overlapping circular pattern working from the outer edge toward the center. Spread anchovies evenly over the tomatoes. Season with salt and pepper and drizzle of olive oil. 

Bake tart until crust is golden and tomatoes are soft but still remain their shape, 45 to 55 minutes. Cool on a wire rack for 20 minutes.