0

items in your basket

total basket value
Your Basket
Continue Shopping

50% off selected products in the January sale! Shop now...

ANCHOVY ONION TART

Enjoy this tart as a light lunch with salad or as a tapa.

The onions can be prepared up to two days in advance and kept refrigerated.
READY IN

50 mins

COOKING TIME

35 mins

PREP TIME

15 mins

SERVES

32 tapas

ingredients

  • 450g onions, finely diced
  • 50ml Brindisa Arbequina Olive Oil + drizzle
IN STOCK
  • 2 tsp Catalan oregano with flowers
  • Several grinds black pepper
  • Pinch of cinnamon
  • 1 sheet all butter puff pastry (about 350g)
  • 78g Ortiz anchovy pieces, drained
IN STOCK
  • 1/2 jar Brindisa Empletre Black Olives (180g), pitted and halved
IN STOCK

METHOD

  1. Place the onions in a heavy pan over a moderate heat. Cook very slowly in the olive oil, stirring regularly, until a light golden brown. This can easily take an hour or more. At the end of cooking stir in the oregano, black pepper and cinnamon.
  2. Roll out the pastry into a sheet 25cm x 33cm in size. Blind bake on a lined baking tray at 200°C for approximately 15 minutes – until the pastry is no longer translucent.
  3. Spread the onion mixture evenly across the pastry and drizzle with olive oil.
  4. Bake for 20 minutes until the onions just start to brown at the edges.
  5. Remove for the oven, lay the anchovy fillets across the top and distribute the olives.
  6. Serve warm or at room temperature.

ingredients

  • 450g onions, finely diced
  • 50ml Brindisa Arbequina Olive Oil + drizzle
IN STOCK
  • 2 tsp Catalan oregano with flowers
  • Several grinds black pepper
  • Pinch of cinnamon
  • 1 sheet all butter puff pastry (about 350g)
  • 78g Ortiz anchovy pieces, drained
IN STOCK
  • 1/2 jar Brindisa Empletre Black Olives (180g), pitted and halved
IN STOCK

Recent Recipes

CHRISTMAS GRAZING BOARD
Introducing the most festive and decadent cheese and charcuterie board chosen by the Brindisa team!
PUMPKIN & CHESTNUT SOUP
Monika's pumpkin and chestnut soup, or as it is known in Spain 'crema de calabaza y castanas', is the perfect recipe for Autumn as it is both chestnut and pumpkin season. La Castanada is the chestnut festival that is celebrated in the first week of November in many villages in Spain. The nuts are often roasted and served with grilled chorizo, washed down with cider and often used to make soups like this one.
PUMPKIN & ALAGADA BEAN CASSEROLE BY SOPHIE RUSHTON-SMITH
Sophie is a food blogger and enthusiastic home cook (@thecornerplot). Her recipes are full of flavour, comfort and always seasonal! This casserole is of no exception.
STUDENT CUPBOARD ESSENTIALS
Introducing the ultimate, student friendly cupboard essentials!
Back to the top