French Onion and Anchovy Tart Recipe

Serves/Makes: 6

Ingredients:

    Pastry:
  • 10 ounces plain flour
  • 6 ounces firm butter, chopped
  • 1 egg yolk
  • 2-3 tablespoons iced water

  • Topping:
  • 2 pounds onions, thinly sliced
  • 4 tablespoons olive oil
  • 1 bay leaf, halved
  • 3 cloves garlic, finely chopped
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • Salt and freshly ground black pepper

  • To Assemble:
  • 15 canned anchovy fillets, drained and halved lengthwise
  • 4 small ripe tomatoes, sliced (optional)
  • 10-12 black olives, stoned and halved
  • 1 tablespoon olive oil
How to cook French Onion and Anchovy Tart:
  • Pastry: Put the flour and butter in a food processor and process until the mixture resembles coarse bread crumbs. Add the egg yolk and 1 tablespoon of the iced water; process as briefly as possible until the dough gathers on the blades-add the remaining water if necessary. Wrap in cling film and refrigerate for 30 minutes.
  • Topping: Meanwhile, place the onions, oil and bay leaf in a wide saucepan. Cover and cook over a low heat for about 35 minutes, stirring occasionally, until the onions are soft but not browned. Add the garlic, thyme, rosemary, a little salt and a grinding of pepper. Cook a over slightly increased heat for about 15 minutes, until the moisture evaporates. Discard the bay leaf and leave to cool.
  • Preheat to oven to 400°F(200°C).
  • Roll the dough out on a lightly floured board into a rectangle measuring about 11x13-inch. Lift onto a 10x12-inch swiss roll tin, moulding it into the shape and crimping the edge if desired. Prick well with a fork and bake blind for 15 minutes. Remove from the oven and reduce the heat to 350°F(190°C).
  • To Assemble: Spread the cooled onion mixture over the pastry crust. Make a lattice pattern with the anchovy fillets over to top and place a tomato slice, if desired, and an olive half in the middle of each diamond. Brush the anchovies, tomatoes and olives with oil. Bake for 25 minutes.
  • Serve the tart hot, cut into small or large squares as desired.

Note:

The French name for the Onion and Anchovy Tart recipe is Pissaladiere.


This recipe for French Onion and Anchovy Tart serves/makes: 6

The French Onion and Anchovy Tart (Pissaladiere) recipe is adopted from The Reader's Digest Mediterranean Cookbook.

Main Ingredient: Anchovy (more Anchovy recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: French (more French recipes)

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