Onion and Olive Tart

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Serves: 8

Yield: 1.0 tart

• 1/3 cup olive oil
• 1 kg white onions or 1 kg red onion, sliced
• 4 garlic cloves, chopped
• 1 quantity rich shortcrust pastry (omit the sugar and vanilla)
• 4 roma tomatoes, sliced
• 12 anchovy fillets
• 1/2 cup black olives, pitted

Directions:

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. 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. Spread the onions and garlic over the pastry, top with the sliced tomatoes, anchovy fillets and olives, and drizzle with the reserved oil.
4. Bake for 40-45 minutes, until the pastry is crisp and golden.
5. Serve.

Reviews

[Spoons31]

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