A great addition to picnic hampers, this French tart is simple to prepare and very tasty. A traditional Provencal recipe, this version features homemade pastry and anchovy paste in place of anchovy fillets.
- 125 ml (½ cup) olive oil, plus 60 ml (¼ cup) olive oil extra
- 6 large onions, peeled and finely sliced
- 2 garlic cloves
- 1 bouquet garni
- generous pinch of salt and pepper
- 300 g (2 cups) plain flour
- 30 g fresh yeast
- 125 ml (½ cup) milk
- 2 tbsp anchovy paste
- 100 g Niçoise black olives
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
Preheat oven to 240°C.
In a mixing bowl, combine milk, yeast and extra olive oil. Lightly stir.
Brush 30 cm tart tin with olive oil. Add flour, then pour in the yeast mixture. Using a fork, gently combine all the ingredients to form a rough dough. Using your fingers, spread and flatten the dough evenly around the tart tin.
Spread the anchovy paste evening onto the dough. Cover with a tea towel and allow to rest in a warm place for 30 minutes.
Meanwhile, heat a large frying pan over medium heat. Add olive oil, onion, garlic, bouquet garni, salt and pepper. Cook, stirring every 5 minutes, for 20 minutes or until onions are caramelised.
Discard garlic and bouquet garni, and evenly spoon onion over the tart base. Bake for 20-25 minutes or until base is golden brown. Remove tart from the tin and transfer to a rack. Garnish with olives. Slice into 6-8 pieces and serve.