Olive and Onion Tart

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Olive and Onion Tart

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Ingredients

Dough:

  •  1 teaspoon sugar
  •  1½ teaspoons dried yeast
  •  1 cup self-raising flour
  •  ½ cup plain white flour
  •  2 sachets of black Buffet Olives
  •  2 tablespoons of grated Parmesan Cheese

Topping:

  •  5 onions thinly sliced
  •  olive oil, for frying and brushing
  •  few sprigs of thyme
  •  16 anchovy fillets
  •  1 sachet (200g) Buffet black Olives

Method

  1. Dissolve the sugar in 125ml luke warm water. Sprinkle with yeast and leave for 10 minutes, or until frothy.
  2. Sift together the self-raising flour, plain flour and a good pinch of salt in a bowl. Make a well in the center and pour in the yeast mixture and 2 tablespoons oil. Bring together to form a dough and knead on a lightly floured surface for 10 minutes, or until smooth. Extra flour may be unnecessary. Set aside to rise until doubled in size.
  3. Heat 3 tablespoons oil in a frying pan and fry the onions and thyme for 15-20 minutes, or until soft and dark golden. Leave to cool.
  4. Preheat the oven to 220ºC.
  5. Roll out the dough to line a greased 30cm pizza tray. Spread with cooked onions, lay anchovies over in a crisscross manner to form diamonds.
  6. Place a pipped olive in the center of each diamond. Brush crust with olive oil.
  7. Bake for 25-30 minutes or until golden and cooked through.
  8. Serve hot or cold, sprinkled with grated Parmesan.

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