Best Anchovy And Onion Tart Recipes

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ONION TART WITH LEEKS, CAPERS AND ANCHOVY



Onion Tart With Leeks, Capers and Anchovy image

Though this tart may seem complicated, it's actually rather simple to put together. Once you make the savory onion mixture, all that's left to do is spread it on a sheet of rolled-out puff pastry, top it with anchovy fillets and capers, and bake it to a golden brown. Use any kind of flaky pastry or pie dough you wish, or even spread the mixture on yeasted pizza dough. Accompany with a salad of small lettuce greens if desired. The tart is delicious served warm or at room temperature.

Provided by David Tanis

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
3 medium onions, diced (about 3 cups)
Salt and pepper
3 medium leeks, white and tender green parts, diced (about 2 cups)
3 garlic cloves, minced
1/2 teaspoon chopped fresh thyme leaves
1 sheet store-bought all-butter puff pastry, thawed and rolled into a 10-inch circle (or use any favorite pie dough recipe)
2 teaspoons medium capers, rinsed
8 anchovy fillets
2 teaspoons snipped chives or chopped parsley

Steps:

  • Heat oven to 375 degrees.
  • Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
  • Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
  • Lay pastry round on a rimmed parchment-lined baking sheet. Spread cooled onion mixture over pastry, leaving a 1-inch border. Fold over the border and crimp.
  • Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
  • Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.

EASY ONION AND ANCHOVY TART



Easy onion and anchovy tart image

This is a cheat's pissaladiere - the deliciously classic trio of onions, anchovies and olives on top of an easy-to-prepare puff pastry base.

Provided by gillian1

Time 50m

Yield Serves 2

Number Of Ingredients 7

1tbsp oil
6 medium sized onions, sliced
2 tsp soft brown sugar
250 g puff pastry
Tin anchovies, drained (approx 12 anchovies)
12 black olives, cut in half
Small handful of parsley

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.

ANCHOVY AND ONION TART



ANCHOVY AND ONION TART image

Categories     Phyllo/Puff Pastry Dough

Yield 6 servings

Number Of Ingredients 13

FOR THE DOUGH:
1⁄4 oz. active dry yeast
Extra-virgin olive oil
3 cups flour
1 tbsp. salt
Cornmeal
FOR THE TOPPING:
1⁄4 cup extra-virgin olive oil
2 1⁄2-3 lbs. onions, peeled and very thinly sliced
Salt and freshly ground black pepper
Bouquet garni of 2 sprigs each thyme and marjoram and 1 sprig rosemary, tied with kitchen twine
1⁄3 cup niçoise olives
12 anchovy filets

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

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Anchovy and onion tart is a savory dish that blends the rich flavors of anchovies with the earthy sweetness of onions. This combination creates a unique taste that is both rich and tangy, making it a popular choice among food lovers. The recipe for anchovy and onion tart varies depending on personal preferences and cultural influences. However, the main ingredients remain the same, and it is the way in which they are combined and prepared that makes each recipe unique.

History of Anchovy and Onion Tart

Anchovy and onion tart is a dish that has roots in several cultures. It is believed to have originated in France, where the recipe for quiche Lorraine has a similar base of eggs and cream. Over time, the addition of anchovies and onions became a popular variation, adding depth and complexity to the dish. The recipe has also become prevalent in Italian cuisine, where it is often served as an appetizer or snack.

Ingredients

The key ingredients in an anchovy and onion tart recipe are anchovies, onions, eggs, cream, and pastry. These essential ingredients can be customized according to personal preferences or cultural influences. Other ingredients that are commonly added to the recipe include cheese, tomatoes, olives, and various herbs and spices.

Anchovies

Anchovies are a small, oily fish that are commonly used in Mediterranean cuisine. They add a distinctive salty and savory flavor to the dish, making them a popular ingredient in recipes such as Caesar salad dressing, tapenade, and pasta puttanesca.

Onions

Onions are a staple ingredient in many savory dishes. They are versatile, flavorful, and add a distinctive earthy sweetness to the dish. When cooked down, onions become soft and caramelized, adding depth and richness to the tart.

Eggs and Cream

Eggs and cream form the base of the filling for an anchovy and onion tart. They create a rich texture and provide a neutral canvas for the anchovies and onions to shine. The cream adds a luxurious creaminess to the tart, while the eggs provide structure and stability.

Pastry

The pastry for an anchovy and onion tart can be a pre-made store-bought crust or homemade pastry. Shortcrust pastry is commonly used, creating a crisp and flaky base for the filling.

Preparation

The preparation of an anchovy and onion tart varies depending on the recipe. However, the basic steps are the same. They include the preparation of the pastry, the sautéing of the onions, the whisking of the eggs and cream, and the assembly of the tart.

Pastry

If using store-bought pastry, it can be taken out of the packaging and used as is. If making homemade pastry, the dough needs to be chilled before use. Once chilled, it needs to be rolled out to fit the tart pan and blind-baked before adding the filling.

Onions

The onions need to be sliced thinly and sautéed in olive oil until they are soft and caramelized. They can be seasoned with salt and pepper or flavored with herbs or spices to add depth and complexity to the dish.

Eggs and Cream

The eggs and cream need to be whisked together until they are well combined. They can be seasoned with salt, pepper, or a pinch of nutmeg for added flavor.

Assembly

The precooked pastry shell is filled with the sautéed onions, arranged in a single layer. The whisked egg and cream mixture is poured over the onions, and the anchovies are placed on top in a decorative pattern. The tart is then baked until the filling is set, and the pastry is golden brown and crispy.

Variations

Anchovy and onion tarts can be customized according to personal preferences and cultural influences. Some variations include:

Vegetable Tart

Vegetables such as tomatoes, zucchini, or spinach can be added to the tart to increase the nutritional content and add a burst of color and flavor.

Cheese Tart

Cheeses such as feta, Parmesan, or Gruyere can be added to the tart to increase the creaminess and depth of flavor.

Mediterranean Tart

Mediterranean-style ingredients such as olives, capers, or sun-dried tomatoes can be added to the tart to give it a tangy, salty twist.

Italian Tart

Italian-style ingredients such as prosciutto, mozzarella, or basil can be added to the tart to give it a fresh and herbaceous flavor.

Serving

Anchovy and onion tarts can be served hot or cold, making them a versatile dish for parties or picnics. They can be sliced into small wedges and served as an appetizer or as a larger portion for a main meal.

Conclusion

Anchovy and onion tarts are a delicious and savory dish that can be customized according to personal preferences and cultural influences. The key ingredients of anchovies, onions, eggs, cream, and pastry combined create a unique taste that is both rich and tangy, making it a popular choice among food lovers.

Valuable Tips When Making Anchovy and Onion Tart Recipes

Making a delicious anchovy and onion tart requires a few important considerations to ensure that the taste and texture are perfect. Here are some valuable tips to help you create the perfect anchovy and onion tart.
1. Use High-Quality Anchovies
The quality of the anchovies you use in your tart will strongly influence its taste. Choose top-quality anchovies that have been cured in salt for the best flavor instead of cheap, canned anchovies that may taste fishy and have an unpleasant texture. The better the quality of your anchovies, the better your tart will taste.
2. Choose the Right Onions
The onions you use in your anchovy and onion tart can make a significant difference in its overall taste. Avoid using overly sweet onions, such as Vidalia onions, as they can make your tart too sweet. Instead, use strong-flavored onions, such as yellow onions, red onions or shallots, as they will add an interesting depth of flavor to the tart.
3. Use a Quality Pie Crust
The crust of your tart is just as important as its filling, so use a good-quality pie crust recipe. Alternatively, you can use a store-bought crust, but make sure to choose a high-quality one that has a good consistency and is not too thick or too thin.
4. Blind Bake Your Crust
Blind baking your crust is essential when making an anchovy and onion tart as it ensures that your crust will be fully cooked, crisp and able to support the weight of the filling. To blind bake the crust, line it with parchment paper, fill it with pie weights or dried beans, and bake it at 375°F for 15-20 minutes. Then, remove the weights or beans and bake for another 5-10 minutes until the crust is golden brown.
5. Use a Thin Layer of Anchovies
Too much anchovy can overpower the other flavors in your tart, so use a thin layer of anchovies when assembling your tart. Place the anchovies in a single layer over the onions, spreading them evenly to ensure that every bite has a taste of anchovy but not too much.
6. Saute the Onions First
To ensure that your onion tart is cooked thoroughly and has a soft texture, sauté the onions in a pan with a little oil or butter for a few minutes, until the onions are fully cooked and tender. This step will also make your tart more flavorful as the onions will be caramelized and bring out their natural sweetness.
7. Use Fresh Herbs
Using fresh herbs such as thyme, basil or rosemary can add a fresh and vibrant flavor to your tart instead of using dried herbs. Fresh herbs also have a more potent flavor than dried ones, so make sure to use them sparingly.
8. Add Some Cheese
Add a layer of cheese to your tart, such as grated Parmesan or Gruyere, to give it a rich and savory taste. The cheese will also help to hold everything together and create a lovely golden crust on top.
9. Serve with a Salad
To balance the richness of the tart, serve it with a fresh salad. The acidity of the dressing can help cut through the richness of the tart and make it a more balanced meal.
Conclusion
Following these valuable tips when making your anchovy and onion tart will result in a tasty and flavorful dish that is perfect for any occasion. Using high-quality ingredients, sautéing the onions, and adding cheese and fresh herbs will elevate your tart to the next level. Don’t forget to serve it with a crisp salad for a well-rounded meal. Now, follow these tips and have fun creating your perfect anchovy and onion tart!

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