Onion and Olive Tart
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Yields:
-
1 tart
- Serves:
- 8
ingredients
- 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
- 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.
- 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.
- Spread the onions and garlic over the pastry, top with the sliced tomatoes, anchovy fillets and olives, and drizzle with the reserved oil.
- Bake for 40-45 minutes, until the pastry is crisp and golden.
- Serve.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!