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    You are in: Home / Recipes / Onion and Olive Tart Recipe
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    Onion and Olive Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    bluemoon downunder's Note:

    Adapted from a recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week', and posted for the 2005 Zaar World Tour. The pastry used in this recipe has been posted separately: Rich Shortcrust Pastry.

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    Serves: 8



    Units: US | Metric


    1. 1
      Heat the olive oil in a preferably non-stick pan over a low heat, and sauté the onions and garlic, until they are softened but not browned, for about 25 minutes. Drain and reserve the oil; and cool.
    2. 2
      Preheat the oven to 200°C, lightly grease a 29cm x 21cm rectangular flan pan, and press the pastry firmly into the pan. Trim and discard any excess pastry and chill the pastry-lined pan for 15 minutes.
    3. 3
      Spread the onions and garlic over the pastry, top with the sliced tomatoes, anchovy fillets and olives, and drizzle with the reserved oil.
    4. 4
      Bake for 40-45 minutes, until the pastry is crisp and golden.
    5. 5

    Ratings & Reviews:

    • on October 20, 2005


      Gorgeous! I added some rosemary to the red onions, and some goat's cheese before baking it. Wonderful!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Onion and Olive Tart

    Serving Size: 1 (205 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 275.7
    Calories from Fat 162
    Total Fat 18.1 g
    Saturated Fat 3.4 g
    Cholesterol 5.1 mg
    Sodium 415.9 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 3.2 g
    Sugars 6.2 g
    Protein 4.7 g

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