Anchovy Onion Tart Recipe


32 tapas squares

Anchovy Onion Tart Recipe


10mlCatalan oregano, with flowers
4-5 grindsblack pepper
pinchcinnamon (optional)
450gonions, finely diced, very slowly cooked in 50ml olive oil for approx 2 hours, stirring regularly, until a light golden brown.
1 sheetall butter puff pastry (250g)
20mlNuñez de Prado olive oil
1 twin packOrtiz anchovy fillets 5/6s, the fillets cut in half length-wise
90gEmpeltre black olives, pitted and halved


  1. Stir the oregano, black pepper and cinnamon (if using) into the onions.
  2. Roll out pastry 250g to 25cm x 33cm / 10” x 13“and blind bake on a lined baking tray in a 200°C oven for approx 15 minutes  - until the pastry is no longer translucent.
  3. Spread the onions evenly across all the pastry; drizzle with the olive oil.
  4. Bake for a further 20 minutes until the onion just starts to brown at the edges.
  5. Remove for the oven and lay out the anchovy fillets and distribute the olives.
  6. Serve warm or room temperature.

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