- 75g/3oz clarified butter
- 4 large waxy potatoes, peeled, sliced finely
- 32 fresh anchovies
- 4 tsp fresh marjoram, leaves picked
- 4 medium tomatoes, sliced finely
- 1 large handful basil leaves
- 200ml/7fl oz light olive oil
- 110g/4oz rocket leaves
- Preheat the oven to 225C/450F/Gas 8.
- Heat the clarified butter in a large ovenproof frying pan and layer the potatoes a circle until the base of the pan is covered.
- Cover the potatoes with anchovies, making sure that they are skin-side up and that the tail is pointing towards the centre of the pan.
- Scatter the majoram over the tart and then layer the tomatoes on top. Season to taste with salt and freshly ground black pepper and place in the oven for 6-8 minutes, or until the potatoes and anchovies are cooked through.
- Blanch the basil in a large pan of salted boiling water for one minute, then drain and refresh in iced water.
- Squeeze out excess water from the basil with a tea towel. Put the leaves into a blender with the olive oil and blend for two minutes, or until the mixture is smooth and vibrantly green. Then strain through a fine sieve.
- To serve, mix the rocket with a little olive oil and place on top of a tart slice. Finally, drizzle with a little basil oil.