Prep 30 mins
Cook 24 hrs
A yummy onion tart flavoured with olives and achovies - a specialty of France. Submitted for Zaar World Tour 2005. Prep time does not include 1 hour for resting the dough.
- 3 cups plain flour
- 1 pinch salt
- 180 g butter (chilled, cut in cubes)
- 6 tablespoons approx chilled water
- 1⁄2 lemon, juice of
- 1 kg onion (thinly sliced)
- 1⁄4 cup olive oil
- 3 large ripe tomatoes (peeled and sliced)
- 90 g canned anchovy fillets
- 3⁄4 cup pitted black olives
- 1⁄4 teaspoon salt
- 1 tablespoon pepper (or to taste)
- Sift flour and salt into small bowl and rub in butter until the mixture resembles breadcrumbs.
- Mix water and lemon juice and stir into flour mixture with a knife - add only enough for the dough to form a ball.
- Turn on to a floured surface and knead lightly until smooth.
- Wrap dough in plastic wrap and chill for 1 hour.
- Heat the oil in a large pan and cook onions gently without browning until they are almost a puree - about 40 minutes. Season with salt and pepper.
- Roll out the pastry on a floured surface. Make a circle big enough to line a slightly greased 30cm pizza tray.
- Prick all over with a fork and bake in a preheated 220C (425F) for 10 minutes.
- Remove from oven and cover pastry with the onions, pressing them down a bit.
- Cover the onions with the tomatoes, overlapping them.
- Drain the anchovies, reserving oil, and cut each fillet in half lengthwise. Make a lattice pattern of anchovy strips over the filling.
- Decorate the "holes" in the lattice with halved black olives.
- Sprinkle tart with reserved anchovy oil. Grind as much pepper over the top as you wish.
- Reduce the oven to 190C (375F) and bake for 15 minutes or until pastry is crisp and golden.