Caramelised onion and anchovy tarts

July 18, 2016 (Last Updated: January 11, 2019)
Caramelised onion and anchovy tarts recipe

Caramelised onion and anchovy tarts

Serves: 4
Cooking Time: 1 hour


  • 60ml (¼ cup) olive oil
  • 6 large brown onions, sliced
  • 125ml (½ cup) sherry vinegar
  • 100g (½ cup) brown sugar
  • sea salt and freshly ground black pepper, to taste
  • 2 x 200g rolls ready-made puff pastry, thawed
  • 65g Kalamata olives, pitted and halved
  • 12 anchovy fillets
  • 12 sprigs fresh thyme
  • 1 large egg yolk, lightly beaten



Preheat the oven to 200°C.


Heat a large saucepan over medium heat. Add the oil and onions and cook, stirring occasionally, until golden and caramelised, about 20 − 25 minutes.


Stir in the vinegar, sugar, salt and pepper and continue to cook until thick and syrupy, about a further 5 minutes.


Roll out the pastry. Cut each sheet in half and place on abaking tray lined with non-stick baking paper. Use a fork to score a 1cm border around each rectangle. Divide the onion mixture between the 4 pastry sheets and top with the olives, anchovies and thyme.


Brush the pastry edges with the egg and bake until puffed and golden, about 12 − 15 minutes.


Serve the tarts with a crisp green salad.

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