onion, anchovy and olive tart

  • 5 brown onions, sliced
  • 3 tablespoons olive oil 
  • 2 tablespoons balsamic vinegar 
  • 1 tablespoon brown sugar 
  • 375g ready prepared puff pastry 
  • ¼ cup (20g) finely grated parmesan 
  • 9 anchovy fillets, drained 
  • ¼ cup black olives, halved 
  • 2 tablespoons oregano leaves
  1. Preheat oven to 200°C (400°F). Place the onion and oil in a frying pan over medium heat. Cook, stirring, for 10 minutes or until the onion is soft and golden. Add the balsamic and sugar and cook for 2 minutes, then set aside to cool.
  2. Roll out the pastry on a lightly floured surface until 4mm thick. Trim to a rectangle and place on a tray lined with non-stick baking paper. Top the pastry with the parmesan, leaving a 2cm border. Top with the onion, anchovy, olives and oregano. Bake for 20–25 minutes or until the tart is golden and puffed. Serve warm with a simple green salad. Serves 4–6.

 

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Tags: pastry, tart,

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