French onion tart

Recipe from: 3/1/1997 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • BASE
  • 300
    g
    cake flour
  • 5
    ml
    salt
  • 10
    ml
    sugar
  • 10
    g
    instant yeast
  • 30
    ml
    olive oil
  • 250
    ml
    warm water
  • FILLING
  • 60
    ml
    olive oil
  • 1
    clove garlic, crushed
  • 675
    g
    onions, thinly sliced
  • 1
    bay leaf
  • 1
    sprig fresh rosemary, chopped
  • salt and freshly ground black pepper
  • 75
    g
    anchovy fillets, drained
  • 60
    ml
    black olives, pitted
  • 15
    ml
    chopped fresh parsley
 

Method

 
1. BASE: Place the dry ingredients in a bowl, add the oil and enough water to make a soft dough. Knead lightly for about 5 minutes. Alternatively use an electric mixer with dough hook and knead for 2-3 minutes. 2. Place the dough in a clean bowl, brush with oil, cover and leave to rise in a warm place for 30 minutes. 3. FILLING: Meanwhile heat the oil in a large saucepan and add the garlic, onions, bay leaf, rosemary, salt and pepper. 4. Cook gently, stirring occasionally, for about 20 minutes until the onions are tender but still white. 5. Knead dough for 1 minute until smooth. Roll out and press into a 20 x 28 cm baking tray, building up the edges. 6. Spread the onion mixture over the base. Arrange the anchovies in a lattice pattern on top, then place an olive in each diamond shape. 7. Bake in preheated 200 ºC oven for 20-30 minutes until golden brown. 8. Sprinkle with parsley and cut into squares. 9. Serve hot or cold. Serves 4-6
 

Read more on: bake
 

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