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Photo: Charles Taylor
This is great for entertaining. If you leave off the anchovies it is perfect for your vegetarian guests. It is easy to prepare and wonderfully strong in flavour. You can also make individual tartlets by cutting the puff pastry into squares, rounds or rectangles. To ensure the pastry stays crisp, bake the tart directly on an oven tray rather than in a tart dish. You can also use parve puff pastry instead of all-butter.
Time: 1 hour
Serves 4 (starter) or 6 (main)
300g all-butter puff pastry
3-4 tbsp extra-virgin olive oil
6 red onions, finely sliced
3 white/yellow onions, finely sliced
1 tsp sugar
Salt and freshly ground black pepper
1 egg, beaten
6 anchovy fillets
1 tbsp capers
6 olives, pitted and halved
Preheat the oven to 200°C.
Roll out the puff pastry on a lightly floured surface to create a rectangular 35 x 25cm and about 3mm thick. If you are using ready-rolled pastry then transfer the sheet onto an oven tray lined with baking parchment.
Pierce the pastry with a fork all over and leave it to rest in the fridge for 20-30 minutes.
Meanwhile, cook the onions. Heat the oil in a large non-stick frying pan. When it is hot add the onion, sugar and a little salt and pepper. Cook on a low flame, covered and stirring occasionally, for 15-20 minutes until the onion is soft, caramelised and golden.
Remove the pastry from the fridge and brush the sides and top with beaten egg.
Spread the caramelised onion over the tart leaving a small border around the edges.
Top with the anchovy fillets, capers and olives and bake for 20-30 minutes until golden.