Olive, Oregano and Anchovy Tart Recipe

Name: Olive, Oregano and Anchovy Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 22cm round shortcrust pastryflan case; 1 tablespoon olive oil; 2 onions, peeled and thinly sliced King Sooper's 1 lb For $0.99 thru 02/09; 1 tablespoon red wine or balsamic vinegar; 1 tablespoon brown sugar; 125g block PHILADELPHIA Cream Cheese, cubed and softened; 125g fresh ricotta; 2 eggs; 1/2 cup pitted Kalamata olives, roughly chopped; 2 tablespoons plain flour; 2 tablespoons chopped fresh oregano leaves; 1/2 cup semi sun-dried tomatoes, drained; 45g can anchovies, drained

Servings: persons

22cm round shortcrust pastryflan case
1 tablespoon olive oil
2 onions, peeled and thinly sliced King Sooper's 1 lb For $0.99 thru 02/09
1 tablespoon red wine or balsamic vinegar
1 tablespoon brown sugar
125g block PHILADELPHIA Cream Cheese, cubed and softened
125g fresh ricotta
2 eggs
1/2 cup pitted Kalamata olives, roughly chopped
2 tablespoons plain flour
2 tablespoons chopped fresh oregano leaves
1/2 cup semi sun-dried tomatoes, drained
45g can anchovies, drained

1
Prick pastry with a fork then bake at 200C for 6-8 minutes, until golden.
2
Heat oil in a large frying pan over medium heat.
3
Add onions and cook over low heat for 15 minutes or until softened and golden.
4
Add vinegar and sugar and continue to cook for a further 5 minutes or until onions have caramelised.
5
Set aside to cool.
6
Beat Philly*, ricotta and eggs together using an electric mixer until smooth.
7
Stir in olives, flour and oregano.
8
Scatter the onions over the pastry base and top with Philly* mixture.
9
Arrange tomatoes and anchovies on top and bake at 180C for 25 minutes or until golden and set.
10
Serve with a fresh garden salad.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 22cm round shortcrust pastryflan case, 1 tablespoon olive oil, 2 onions, peeled and thinly sliced King Sooper's 1 lb For $0.99 thru 02/09, 1 tablespoon red wine or balsamic vinegar, and more.

Yes, Olive, Oregano and Anchovy Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive, Oregano and Anchovy Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions