Onion and Olive Tart

1. 1

   Heat the olive oil in a preferably non-stick pan over a low heat, and saute the onions and garlic, until they are softened but not browned, for about 25 minutes.

2. 2

   Drain and reserve the oil; and cool.

3. 3

   Preheat the oven to 200C, lightly grease a 29cm x 21cm rectangular flan pan, and press the pastry firmly into the pan.

4. 4

   Trim and discard any excess pastry and chill the pastry-lined pan for 15 minutes.

5. 5

   Spread the onions and garlic over the pastry, top with the sliced tomatoes, anchovy fillets and olives, and drizzle with the reserved oil.

6. 6

   Bake for 40-45 minutes, until the pastry is crisp and golden.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.