Caramelised onion, anchovy and olive tart

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

Caramelised onion, anchovy and olive tart

Prue Ruscoe
1H 35M
2H 5M


Sour cream pastry
Caramelised onions



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.

Drink Suggestion: Toasty and complex bottle-aged riesling. Drink suggestion by Max Allen


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