Onion and Olive Tart

"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: Recipe #140957."
 
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Ready In:
1hr 25mins
Ingredients:
7
Yields:
1 tart
Serves:
8
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ingredients

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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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Reviews

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