Caramelized Onion and Anchovy Tart: A Savory Delight

Ingredients

• 1 Acqua & Farina Pasta Brisee
• 1kg onions, peeled and sliced
• 1 tbsp butter
• A few sprigs of thyme
• Salt and pepper
• 1 x 80g Red Elmar anchovies, drained
• Kalamata black olives

Instructions

1. Heat the olive oil and butter together and add the sliced onions. Stir to coat well and season.
2. Add the thyme, cover, and cook gently for about 45 minutes, checking occasionally.
3. Remove the cover and cook for a further 15 minutes to reduce liquid, then turn off the heat and leave to cool.
4. Preheat the oven to 200°C.
5. Roll out the pastry onto a flat baking sheet. Leave the pastry on the baking paper.
6. Cut out an edge with a sharp knife, being careful not to cut right through the pastry.
7. Spread the cooked onions over the pastry.
8. Cut the anchovies into thin strips and arrange them over the onions to create a diamond pattern.
9. Place an olive into each space.
10. Sprinkle with some thyme and a drizzle of olive oil, then bake for 25-30 minutes until golden.