Onion and Olive Tart

Ingredients

• 1/3 cup olive oil
• 1 kg white onion or red onion, sliced
• 4 garlic cloves, chopped
• 1 quantity rich shortcrust pastry (omit the sugar and vanilla)
• 4 roma tomatoes, sliced
• 12 anchovy fillets
• 1/2 cup black olives, pitted

Directions

1. 1

   Heat the olive oil in a preferably non-stick pan over a low heat, and sauté the onions and garlic, until they are softened but not browned, for about 25 minutes. Drain and reserve the oil; and cool.

2. 2

   Preheat the oven to 200°C, lightly grease a 29cm x 21cm rectangular flan pan, and press the pastry firmly into the pan. Trim and discard any excess pastry and chill the pastry-lined pan for 15 minutes.

3. 3

   Spread the onions and garlic over the pastry, top with the sliced tomatoes, anchovy fillets and olives, and drizzle with the reserved oil.

4. 4

   Bake for 40-45 minutes, until the pastry is crisp and golden.

5. 5

   Serve.