Name: Caramelised onion, anchovy and olive tart
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 6
Ingredients: 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

Caramelised onion, anchovy and olive tart

Australian Gourmet Traveller recipe for caramelised onion, anchovy and olive tart.

Serves 6

Prep

30M

Cook

1H 35M

Total

2H 5M

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Ingredients

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

Method

Main

1.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).

2.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.

3.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).

4.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.