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Onion, Anchovy and Olive Tart

A take on the classic, pissaladière, a tasty anchovy and onion tart from the south of France. For this version, we’ve used store bought puff pastry to make it easier. With the sweetness of the slow cooked onion and the punchy flavours of the anchovies and olives, this is a delicious tart that works well for an appetizer or as a main course along with a simple green salad.

Onion, anchovy and olive tart
Ingredients:

3-4 medium onions, finely sliced into half moons
3 tablespoons of extra virgin olive oil & some for drizzling
2 tsp oregano
1 sheet of all butter puff pastry
1/4 tsp cinnamon
1 tin of Cantabrian anchovies (about 50g)
180g of black olives (pitted)
Salt and black pepper (to taste)

Method:
1. Add olive oil and the sliced onion along with a pinch of salt to a wide pan over a low to medium heat.

2. Cook very slowly, stirring regularly, until the onions are golden brown in colour and very soft. Note this can easily take 30 minutes to an hour so have patience! This step can also be done in advance as the cooked onions will keep well until you are ready to cook the tart.

3. Once the onions have reached the desired texture, add the oregano, black pepper, cinnamon and stir through.

4. Roll out the puff pastry on a baking tray lined with parchment paper and bake at 390 degrees F for about 15 minutes.

5. Remove from the oven and spread the onion mixture evenly across the pastry, lay the anchovy fillets across the top and intersperse with olives. Drizzle with olive oil and bake for a further 15-20 minutes.

6. Serve large square slices with a green side salad.

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