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Caramelised onion, anchovy and thyme tart recipe

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Essential and versatile, brown onions are an underrated ingredient in any pantry. This caramelised onion, anchovy and thyme tart is a great example of how delicious they can be; mellow and sweet once cooked down and the perfect counterbalance to salty anchovies. See method

Serves 6
30 mins to prepare and 1 hr to cook
346 calories / serving
Dairy-free

Ingredients

1 tbsp olive oil
1kg onions, thinly sliced
2 garlic cloves, finely chopped
4 sprigs thyme, leaves only, chopped plus extra to garnish
375g ready-rolled lighter puff pastry
100g jar anchovies in oil, drained
About 20 pitted black olives

Perfect with:

Tesco Finest Pinot Grigio 75Cl
Sweet, salty and fragrant, this savoury tart is best paired with delicate and fruity Pinot Grigio

Each serving contains

Energy
1445kj
346kcal 17%
Fat
14g 20%
Saturates
6g 29%
Sugars
12g 13%
Salt
2.2g 37%

of the reference intake
Carbohydrate 45.6g Protein 9.3g Fibre 4.7g

Method

Heat the oil in a large saucepan, over a medium heat. Add the onions and some seasoning, then cook, covered, for 25 mins, stirring occasionally. Remove the lid and continue to cook for 20 mins, stirring occasionally. Add the garlic and thyme and continue to cook for 5 mins, stirring, until starting to caramelise and turn golden.
Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry, keeping the paper underneath. Transfer to a large baking sheet and, using a sharp knife, score a border about 1.5cm in from the edge. Spoon over the onions, keeping inside the border. Place the anchovies on top in a diamond pattern and put the olives in the gaps. Bake for 25-30 mins until golden and crisp. Serve garnished with the remaining thyme and a green salad, if you like.

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