Caramelised onion, anchovy and thyme tart recipe
Essential and versatile, brown onions are an underrated ingredient in any pantry. This caramelised onion, anchovy and thyme tart is a great example of how delicious they can be; mellow and sweet once cooked down and the perfect counterbalance to salty anchovies.
See method- Serves 6
- 30 mins to prepare and 1 hour to cook
- 346 calories / serving
- Dairy-free
Ingredients
- 1 tbsp olive oil
- 1kg onions, thinly sliced
- 2 garlic cloves, finely chopped
- 4 sprigs thyme, leaves only, chopped plus extra to garnish
- 375g ready-rolled lighter puff pastry
- 100g jar anchovies in oil, drained
- About 20 pitted black olives
Each serving contains
- Energy
- 1445kJ 346.0kcal
- Fat
- 14g
- Saturates
- 6g
- Salt
- 2.2g
- Sugars
- 12g
of the Reference intake
Carbohydrate 45.6gProtein 9.3gFibre 4.7g
Method
- Heat the oil in a large saucepan, over a medium heat. Add the onions and some seasoning, then cook, covered, for 25 mins, stirring occasionally. Remove the lid and continue to cook for 20 mins, stirring occasionally. Add the garlic and thyme and continue to cook for 5 mins, stirring, until starting to caramelise and turn golden.
- Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry, keeping the paper underneath. Transfer to a large baking sheet and, using a sharp knife, score a border about 1.5cm in from the edge. Spoon over the onions, keeping inside the border. Place the anchovies on top in a diamond pattern and put the olives in the gaps. Bake for 25-30 mins until golden and crisp. Serve garnished with the remaining thyme and a green salad, if you like.
- See more Tart recipes
