Caramelised onion, anchovy and olive tart

AT A GLANCE

  • Serves 6 people

  • 24 anchovy fillets
  • 24 Niçoise olives, pitted
  • To serve: finely chopped chives (optional)
  •  
  • Sour cream pastry
  • 330 gm plain flour
  • 125 gm cold butter, coarsely chopped
  • 100 gm sour cream
  •  
  • Caramelised onions
  • 50 ml extra-virgin olive oil
  • 3 onions, halved, thinly sliced
  • 5 garlic cloves, finely chopped
  • 1 tsp finely chopped thyme
  • 1 tbsp brown sugar
  • 1 tbsp red wine vinegar
01   For sour cream pastry, process flour, butter and a pinch of salt in a food processor until fine crumbs form. Add sour cream, process until dough comes together then turn onto on a lightly floured surface and knead lightly. Form dough into a rectangular block, wrap in plastic wrap and refrigerate until chilled (1 hour).
02   Meanwhile, for caramelised onions, heat oil in a very large saucepan over low heat, add onions and stir occasionally, scraping base of pan if onion starts to stick, until very tender and caramelised (1-1¼ hours), adding garlic and thyme during the last 15 minutes of cooking. Stir through sugar and vinegar and cook until reduced (3-5 minutes), season to taste, set aside.
03   Roll out pastry on a lightly floured surface to a rough 24cm x 32cm rectangle. Transfer to an oven tray lined with baking paper then refrigerate to rest (30 minutes).
04   Preheat oven to 180C. Bake pastry until light golden and crisp (20-25 minutes), then place caramelised onion on top, scatter with anchovies and olives and bake until warmed through and golden (10-15 minutes). Scatter with chives, cut into portions and serve warm or at room temperature.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

VANESSA AUSTIN, EMMA KNOWLES AND LISA FEATHERBY

Drinking Suggestion:

TOASTY AND COMPLEX BOTTLE-AGED RIESLING. , suggested by MAX ALLEN

FEATURED IN

Nov 2010

Nov 2010

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