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Onion Olive and Anchovy Tart

Onion Olive and Anchovy Tart

A few months ago a friend and I went to a cooking class given by Chef Claude Martin.  One of the dishes he made for us was an Onion and Anchovy Tart.  The pastry was a deep, rich mahogany color. The onions, caramelized until they were extremely sweet, paired perfectly with the saltiness of the anchovies.  We had such a great time that night, that when I left, I forgot to take the recipes with me, but I knew that I was going to try making this tartand that I did.  We had several friends over for Labor Day and this was one of the hors d’oeuvres I served.  It got rave reviews!

Onion, Olive and Anchovy Tart

  • 8 sheets frozen phyllo dough, thawed
  • 8 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons anchovy paste
  • 3 large yellow onions, peeled and thinly sliced
  • ¾  pound calamata olives
  • Pinch of red pepper flakes

Line a baking sheet with parchment paper and lay one sheet of phyllo on top.

With a pastry brush, paint the entire surface of the phyllo sheet with butter.

Now put the second sheet of phyllo dough on top and repeat the process until all of the sheets have been layered and brushed with butter.

Place the baking sheet in a 375 degree oven and bake the phyllo until it is a deep golden brown.  This process will take about 15-20 minutes.

When the phyllo is done, remove it from the oven and set the pan on a wire rack so the pastry can cool.

The Elegant Occasion Note:  You can bake the phyllo several hours before assembling the tart, but be sure to keep it at room temperature.

In a large skillet, heat the olive oil and garlic until the garlic has softened.

Add the anchovy paste and cook until the paste has melted.

Add the onions to the pan, and cook for approximately 20 minutes, stirring every so often.  The onions will cook down and caramelize, and turn a rich golden color.

Toss in the olives and red pepper flakes and cook for another 5 minutes. Taste for seasoning and adjust if you feel it needs more salt or red pepper.

Remove the onion mixture to a bowl and allow to cool.

To Plate the Tart

Just before serving, carefully place the phyllo dough on a serving platter.

Spread the cooled onion/olive mixture over the tart.

Cut into squares and serve.

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