Recipe: Button Squash & Anchovy Tart

Image source: Contributed

Button Squash & Anchovy Tart

Serves 4


  • 4250gm plain flour
  • 125gm unsalted butter, diced
  • 50ml cold water
  • 500gm button squash, sliced 2mm thick
  • 3 eggs
  • 3 yolks
  • 200ml cream
  • 2tbs chopped parsley
  • 75gm parmesan
  • 16 anchovy fillets
  • Salt and pepper


Put the flour and butter into the bowl of a food processor and blend until it resembles fine breadcrumbs.With the motor running, add the cold water and mix until the dough just comes together. Wrap in plastic wrap and rest for 30 minutes. Roll the pastry 5mm thick and line the base of a 22cm flan tin. Prick with a fork and chill.

Line the pastry with baking paper and blind bake until cooked through. Whisk together the eggs, yolks, cream, parsley and parmesan and season with salt and pepper.

Pour ¼ of the egg mixture into the tart shell. Lay the slices of squash overlapping in circles to form a single layer. Pour over another ¼ of the egg mixture and repeat with the squash, finishing with a layer of the eggs. lay the anchovy slices in a pattern on top of the tart and bake for 25 – 30 minutes at 160°C.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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