Onion And Olive Tart
Adapted from a recipe in the november 2005 issue of the australian magazine 'table: easy family food for every day of the week', and posted for the 2005 zaar world tour. the pastry used in this recipe has been posted separately: recipe #140957.
Steps
Heat the olive oil in a preferably non-stick pan over a low heat , and saut the onions and garlic , until they are softened but not browned , for about 25 minutes.
Drain and reserve the oil.
And cool.
Preheat the oven to 200c , lightly grease a 29cm x 21cm rectangular flan pan , and press the pastry firmly into the pan.
Trim and discard any excess pastry and chill the pastry-lined pan for 15 minutes.
Spread the onions and garlic over the pastry , top with the sliced tomatoes , anchovy fillets and olives , and drizzle with the reserved oil.
Bake for 40-45 minutes , until the pastry is crisp and golden.
Serve.
Ingredients
olive oil, white onions, garlic cloves, shortcrust pastry, roma tomatoes, anchovy fillets, black olives