Preheat the oven to 220°C. Remove the racks and place a large baking tray on the base of the oven to heat up – this helps avoid a soggy tart bottom.
Rollout all-butter puff pastry (or two square sheets fastened together) on baking paper. Cut out a fish shape and lightly score a 1cm border to form the edge. Keep pastry offcuts for another use (see below).
Thinly slice 2 - 3 zucchinis on a mandolin, dress with olive oil and a good pinch of salt, and leave them for 5 to 10 minutes. Drain away liquid.
Mix breadcrumbs with Parmigiano Reggiano, then sprinkle it over the pastry within the scored border. It’s there to soak up any liquid from the zucchini.
Lay the zucchini slices in a fish-scale pattern, overlapping as you go. Brush the border with whisked egg.
Carefully slide the tart, still on the baking paper, onto the hot tray at the base of the oven. Bake for 25–30 minutes.
While it cooks, make the herb sauce. Finely chop parsley
and basil. Combine with a finely grated garlic clove, a tablespoon of drained capers, the zest and juice of a lemon, and olive oil.Taste and adjust.
Let the tart cool to room temperature. Just before serving, spoon over the herb sauce and lay anchovies across the top.
I had yellow and green zucchini but you can just use green.
I make cheese straws and puff pastry pizza wheels with pastry trimmings
