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ANCHOVY ONION TART

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

50 mins

COOKING TIME

35 mins

PREP TIME

15 mins

SERVES

32 tapas

ingredients

  • 10ml Catalan oregano with flowers
  • Several grinds black pepper
  • Pinch of cinnamon (optional)
  • 450g onions, finely diced, very slowly cooked in 50ml olive oil for approx 2 hours, stirring regularly, until a light golden brown.
  • 1 sheet all butter puff pastry 250g
  • 20ml Nuñez de Prado olive oil
IN STOCK
  • Ortiz anchovy fillets in o/o, 47.5g
IN STOCK
  • 90g Empeltre black olives, pitted and halved
IN STOCK

METHOD

  1. In a bowl, add to the onions the oregano, black pepper and cinnamon (if using).
  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 the olive oil.
  4. Bake for a further 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 scatter over the olives.
  6. Serve warm or at room temperature.

ingredients

  • 10ml Catalan oregano with flowers
  • Several grinds black pepper
  • Pinch of cinnamon (optional)
  • 450g onions, finely diced, very slowly cooked in 50ml olive oil for approx 2 hours, stirring regularly, until a light golden brown.
  • 1 sheet all butter puff pastry 250g
  • 20ml Nuñez de Prado olive oil
IN STOCK
  • Ortiz anchovy fillets in o/o, 47.5g
IN STOCK
  • 90g Empeltre black olives, pitted and halved
IN STOCK
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