---
title: Santa Margherita wines - Santa Margherita wines
description: Santa Margherita rappresenta la tensione ad innovare, a creare e comprendere i mutamenti del gusto degli ultimi 60 anni del vino italiano.
author: Santa Margherita
url: https://www.santamargherita.com/en/component/wine_n_food/recipes/104
---

![Turnip top, anchovy and Pecorino cheese tarts](https://www.santamargherita.com/images/transparent.png)

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# Turnip top, anchovy and Pecorino cheese tarts

**Ingredients for 4-6:**



200 g turnip tops



4 anchovy fillets in oil



1 chilli pepper



1 garlic clove



Pecorino cheese



Extra virgin olive oil



Salt




**For the shortcrust pastry**:



250 g 00 flour



160 g knobs of cold butter



3-4 tablespoons of cold water



½ teaspoon of salt




Place all the shortcrust pastry ingredients in a food processor and mix until crumbly. Empty the mixture onto a pastry board and bind quickly with your hands until the dough is compact. Wrap it in cling film and chill in the fridge for one and a half hours.



Blanch the turnip tops in hot, salted water. Drizzle some oil into a large pan, add the garlic clove, the anchovies and the chopped chilli pepper. Wait until the anchovies have dissolved and then add the turnip tops and stir-fry for a few minutes in a pan over medium heat until most of the moisture has evaporated. Remove the garlic clove and the chilli pepper and leave to cool.



Roll the short crust pastry out in a round shape on a sheet of baking paper. Mix the turnip tops with two tablespoons of grated Pecorino cheese and spread them out on the pastry, leaving a 2-3 cm wide free edge. Gently fold the edge inwards. Put the tart in the fridge to cool for 10 minutes before cooking it in the oven. Heat the oven to 180°C and bake the tart for 30 minutes.



Serve warm, garnished with a few flakes of Pecorino cheese.