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Caramelised onion, anchovy and olive tart


You'll need

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

  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Toasty and complex bottle-aged riesling.

Featured in

Nov 2010

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