Name: French onion tart
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 300.00 g flour cake; 5.00 ml salt; 10.00 ml sugar; 10.00 g Superbake Instant Yeast; 30.00 ml fresh chillies 573; 250.00 ml water warm; 60.00 ml fresh chillies 573; 1.00 garlic cloves, crushed; 675.00 g onions thinly sliced; 1.00 bay leaves; 1.00 fresh rosemary chopped; sea salt and freshly ground black pepper; 75.00 g anchovy fillets drained; 60.00 ml olives black pitted; 15.00 ml fresh parsley chopped

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Ingredients (15)

BASE

300.00 g	flour — cake
5.00 ml	salt
10.00 ml	sugar
10.00 g	Superbake Instant Yeast
30.00 ml	fresh chillies — 573
250.00 ml	water — warm

FILLING

60.00 ml	fresh chillies — 573
1.00	garlic — cloves, crushed
675.00 g	onions — thinly sliced
1.00	bay leaves
1.00	fresh rosemary — chopped
	sea salt and freshly ground black pepper
75.00 g	anchovy fillets — drained
60.00 ml	olives — black pitted
15.00 ml	fresh parsley — chopped

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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