Onion, Olive and Anchovy Tart

This recipe is a riff on a pissaladiere, a provincial French ‘snack’ that is often made with puff pastry and a lot more caramelised onions. This is my version… the olives are from a jar, the onions are kept almost whole and the pastry is a flaky short crust. It is absolutely the most perfect dish for either hosting or attending a lunch or dinner with friends ALL YEAR ROUND. It is vegetarian, hearty and fresh. A snack on its own or a meal with a side salad of fresh parsley or rocket dress in capers. Please note that this recipe is made with left over pastry from a chicken pie that I had made a week earlier. The pastry disc was frozen for a week then thawed out and ready to roll out for this tart.

Ingredients

½ a kg of small to medium sized brown onions – 4-6 onions - I had a combo of shallots and onions

¼ cup of red wine vinegar

½ cup of water

¼ cup brown sugar

1 tsp dried thyme

1 tbsp olive oil

¾ cup olive tapenade -or a whole cup of kalamata olives finely chopped

8 - 10 anchovies

20 cm shallow pie dish

Method

Prepare the onions by cutting the tops off then cutting them in half, peeling the brown skin off.

In a fry pan heat the olive oil and fry the onions on a medium heat so that you get them browned on one side.

Turn the heat down to low and add in the red wine vinegar, water and thyme bringing to a boil and adding a large pot lid over the top of the onions to almost steam them.

After 5 minutes take the lid off and keep cooking until nearly all the liquid is evaporated turn the heat off and allow to cool

Remove the pastry from the fridge and dust the bench with some flour. Roll out one disc of pastry into a circle.

Place the pastry into the tin and fill with some baking paper and either pastry weights or rice.

Cook the pastry for 10 minutes then remove the pastry weights and cook for another 5 minutes

Add the olives into the pastry case spreading it evenly and follow with the onions (browned side up)

Sprinkle the brown sugar on to each of the onions and place back into the oven for another 10-15 minutes

Once cooked add the fresh anchovies on top and serve.