Anchovy And Onion Tart Recipes

PISSALADIèRE

Steps:

• For the dough: Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.
• Return the dough to the bowl, cover with cling film and leave it to rise for about 1 hour or until the dough springs back when pressed.
• For the filling : while the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions with the garlic, and fry gently for about 10 minutes with a tablespoon of sugar until softened but not browned, stirring from time to time.
• Sprinkle in the thyme, dried herbes de Provence, salt and pepper, and stir well. Cover and cook gently for 30 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.
• Preheat the oven to 430 F (220 C). Knead the dough again briefly, then roll it out into a large rectangle, then transfer onto a baking tray covered with parchment paper. Don't let the dough rise again.
• Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each anchovy intersection with an olive.
• Bake for 25-30 minutes until golden. Serve warm or lukewarm, cut into squares.

PISSALADIèRE

Steps:

• Make the filling: Finely chop 2 of the anchovy fillets. Heat oil in a large skillet over medium heat. Add onions, garlic, thyme and chopped anchovy, then cover pan and cook, stirring occasionally, for 20 minutes. Reduce heat to medium-low, stir in salt, and continue cooking for 25 minutes, stirring occasionally. The onions should be pale golden and very soft; lower the heat if they start to turn dark brown at the edges or stick to the skillet. Use your judgment on timing: Look to the color of the onions to tell you when they're done. Remove from heat and cool completely before using.
• Meanwhile, make the dough: In a medium bowl, sprinkle dry yeast over warm water. Let stand until foamy, about 5 minutes, then add oil. In a large bowl, whisk together flour and salt, then stir in yeast mixture with a wooden spoon until combined. Turn bowl's contents out onto a floured surface and knead until uniform and elastic, 3 to 5 minutes. (Flour your hands if necessary to keep dough from sticking.) Transfer dough to an oiled bowl, flip the dough over, cover bowl with a damp cloth and let rest in a draft-free place for 1 hour.
• Lightly oil an 11x17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11x16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
• Heat the oven to 400 degrees. Spread cooked onions evenly over dough, and top with remaining anchovies and olives. Bake until edges and underside are golden brown, 20 to 25 minutes. Serve warm or at room temperature.

EASY ONION AND ANCHOVY TART

Steps:

• Preheat the oven to 200C/fan180C/gas6. Put a large baking sheet into the oven to warm up.
• Heat the oil in a large saute pan, add the onions and the sugar, and cook, uncovered for 20 minutes until the onions are meltingly soft and starting to caramelise. If the onions look a little dry at any point, add a splash of water. (A tip: if you have some onion chutney or onion marmalade to hand, a dollop of this in here will add to the flavour.
• While the onions are cooking, roll out your pastry to the thickness of a pound coin, and so it fits your baking sheet. Prick the pastry 4 or 5 times with a fork. Carefully remove your hot baking sheet from the oven and slide the pastry onto it. Return in the oven for 6 to 8 minutes.
• Take the baking sheet out of the oven and spread with the cooked onions, leaving a border of pastry free around the edges. Arrange your anchovies and cut olives over the top of the onions. Add a drizzle of olive oil if you like.
• Put back in the oven for 20 minutes, or until the pastry is golden and crisp on the border, and the base is completely cooked. Sprinkle with parsley, cut into big slices and enjoy hot or cool - equally delicious. This is great with a tomato salad, or some roasted beetroot.

PISSALADIERE (FRENCH ONION-ANCHOVY TART)

Steps:

• Preheat oven to 450 degrees F. Roll out pastry to a 12 by 16-inch rectangle, 1/8-inch thick and transfer to a baking sheet. Brush edges of pastry with water and fold over to form a border 1-inch wide. Score border with tines of a fork and thoroughly prick center. Meanwhile, in a skillet cook onions over low heat in 2 tablespoons olive oil until golden and softened. Stir in garlic and basil. Transfer to a bowl to cool. Sprinkle bottom of tart with 2 tablespoons Parmesan cheese and spread onion mixture over. Sprinkle onions with 2 more tablespoons cheese. Top with tomato slices and brush them with olive oil. Decorate tart with anchovies and olives. Bake for 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle warm tart with 2 more tablespoons cheese and chopped herbs. Serve slightly warm or at room temperature.;

ANCHOVY AND ONION TART

Steps:

• 1. For the dough: Dissolve yeast in 1 cup warm water in a small bowl, let stand for 5 minutes, then add 1/4 cup oil. Combine flour and salt in a medium bowl, add yeast mixture, and stir with a wooden spoon, adding a bit more water if necessary, until ingredients are well mixed. Turn out dough on a lightly floured work surface, dust hands with flour, and knead for several minutes until the dough has a smooth, firm, elastic character. Form dough into a ball, then place in a lightly oiled medium bowl and cover with a damp cloth. Allow dough to rise in a warm spot for about 1 hour. 2. For the topping: Heat oil in a large pan over medium-low heat. Add onions and season generously with salt and pepper. Add bouquet garni and cover pan to let onions slowly simmer for 45 minutes, stirring occasionally. Uncover and continue cooking until the moisture has evaporated and the onions cook down to a very tender marmalade-like consistency, 30-40 minutes. Remove from heat and set aside. 3. Place pizza stone in oven and preheat to 450°. Roll dough out on a floured surface into a thin, flat rectangle. Transfer dough to a baker's peel or inverted baking sheet dusted with cornmeal. Cover dough with a damp cloth and allow to rest for 30 minutes. 4. Remove cloth from dough and spread onion mixture on top. Arrange olives and anchovy filets over the onions, season lightly with pepper, then slide onto hot pizza stone. Bake until crust has browned, 15-20 minutes. Serve warm or at room temperature, cut into wedges. This recipe was first published in Saveur in Issue #32