You are searching for:
Anchovy Olive tart
A piquant starter
Ingredients
| 350 g | shortcrust pastry |
| 250 g | onion, sliced |
| olive oil | |
| 12 | anchovy fillets in oil, drained and rinsed |
| 10 | pitted black olives, halved |
| 1 tsp | dried fennel |
| fresh ground pepper, to taste |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat oven to Gas Mark 6, 200°C, 400°F.
Lightly grease a baking tray with oil.
Roll out the pastry to a square about 9 inches, 22cm and roll the edges to make a rim. Prick the dough all over and carefully move to the tray.
Fry the onion in a little olive oil until golden, allow to cool and spread evenly over the base of the tart. Dry the anchovies with kitchen paper and arrange evenly over the onions. Sprinkle the olives evenly over the top and season with pepper and the fennel. Drizzle olive oil over the top and bake for about 30 until the pastry is golden.
Serve immediately with a tomato salad and or a mixed green salad of choice.
Lightly grease a baking tray with oil.
Roll out the pastry to a square about 9 inches, 22cm and roll the edges to make a rim. Prick the dough all over and carefully move to the tray.
Fry the onion in a little olive oil until golden, allow to cool and spread evenly over the base of the tart. Dry the anchovies with kitchen paper and arrange evenly over the onions. Sprinkle the olives evenly over the top and season with pepper and the fennel. Drizzle olive oil over the top and bake for about 30 until the pastry is golden.
Serve immediately with a tomato salad and or a mixed green salad of choice.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.