Best Anchovy And Onion Tart Recipes
ONION TART WITH LEEKS, CAPERS AND ANCHOVY
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
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
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
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
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.