Easy Onion And Anchovy Tart
This savory tart is a delightful combination of caramelized onions, salty anchovies, and tangy olives on a crisp puff pastry base. The sweet onions melt in your mouth, while the salty anchovies and olives provide bursts of flavor in every bite. Finished with a sprinkle of fresh parsley, this dish is a perfect balance of savory and sweet, making it a versatile option for any meal. Enjoy it warm or at room temperature for a delicious treat that pairs well with a variety of side dishes.
— Constant Cookbook
Ingredients
- 1tbsp oil
- 6 medium sized onions, sliced
- 2 tsp soft brown sugar
- 250 g puff pastry
- Tin anchovies, drained (approx 12 anchovies)
- 12 black olives, cut in half
- Small handful of parsley
Instructions
- Preheat the oven to 200C/fan180C/gas6. Put a large baking sheet into the oven to warm up.
- Heat the oil in a large saute pan, add the onions and the sugar, and cook, uncovered for 20 minutes until the onions are meltingly soft and starting to caramelise. If the onions look a little dry at any point, add a splash of water. (A tip: if you have some onion chutney or onion marmalade to hand, a dollop of this in here will add to the flavour.
- While the onions are cooking, roll out your pastry to the thickness of a pound coin, and so it fits your baking sheet. Prick the pastry 4 or 5 times with a fork. Carefully remove your hot baking sheet from the oven and slide the pastry onto it. Return in the oven for 6 to 8 minutes.
- Take the baking sheet out of the oven and spread with the cooked onions, leaving a border of pastry free around the edges. Arrange your anchovies and cut olives over the top of the onions. Add a drizzle of olive oil if you like.
- Put back in the oven for 20 minutes, or until the pastry is golden and crisp on the border, and the base is completely cooked. Sprinkle with parsley, cut into big slices and enjoy hot or cool - equally delicious. This is great with a tomato salad, or some roasted beetroot.
Yield
Serves 2
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