Anchovy and Onion Tart

Ingredients

Pastry

• 2 cups flour
• pinch salt
• 1 egg
• 1/4 cup olive oil
• 1/4 cup lukewarm water
• additional flour for rolling out dough

Filling

• 5 Tbs olive oil
• 1.5 kg onions, thinly sliced
• 3 to 4 cloves garlic
• salt
• 1 bay leaf
• 1 fresh thyme sprig
• 8 salt anchovies, mashed
• 3/4 cup black olives
• freshly ground black pepper

Method

To prepare dough

Place flour and water together in a bowl and combine with a fork. Add the egg, olive oil and water. Knead in the bowl with your hands until you have a soft dough. Form into a ball and leave in the bowl. Cover with a folded towel and let stand at kitchen temperature for about 1 hour hour before rolling out.

Warm 2 Tbs olive oil in heavy based pan over a low heat. Add onions, garlic, salt to taste and herbs. Cover and cook on the lowest possible heat, stirring occassionally with a wooden spoon. Remove onions  from heat and discard bay leaf and thyme. Stir in the anchovies.

Preheat oven to 180°C.

Roll out dough to the size of your baking sheet, and prick the surface with a fork. Roll the edges under to form a rim. Spread the onion mixture over the dough. Push the olives into the onions and brush the rim of  the dough with the remaining olive oil.

Place in the oven and bake until golden and crisp.

Aprox 30 mins. Remove from oven and grind over black pepper to serve.