Knob of butter, for frying
NOMU Extra Virgin Olive Oil, for frying
3 large red onions, peeled and thinly sliced or cut into small wedges
2 Tbsp (30ml) NOMU Provençal Rub
400g ready-made puff pastry, thawed
1 jar (100g) good quality anchovies
8 sundried tomatoes, chopped
12-16 black olives, pitted and chopped
NOMU Sea Salt and Black Pepper
Fresh basil, to garnish
Basil pesto, to serve (optional)
Heat the butter and a good glug of Olive Oil in a frying pan. Add the onions and NOMU Provençal Rub and sauté for a couple of minutes until softened. Reduce heat to low and continue to cook the onions for about 20 minutes, stirring occasionally, or until they are sweet and soft. Remove from heat and allow to cool.
Preheat oven to 190 °C.
Roll the puff pastry out into a rectangle or square about ½ cm thick and score a border approximately 2cm in from the edges – do not cut all the way through. Spread the cooled onions evenly over the pastry (within the scored border) and arrange the anchovies neatly in a lattice pattern on top. Scatter over the sundried tomatoes and olives and season with Sea Salt and Black Pepper (see Tips).
Place in the oven and bake for about 30-40 minutes or until the pastry is cooked through, golden brown, and crisp. Remove from the oven and garnish with fresh basil and dollops of pesto just before serving.
Tips: Don’t be too heavy with the salt on your tart, as the anchovies and olives are already quite salty.
Knob of butter, for frying
NOMU Extra Virgin Olive Oil, for frying
3 large red onions, peeled and thinly sliced or cut into small wedges
2 Tbsp (30ml) NOMU Provençal Rub
400g ready-made puff pastry, thawed
1 jar (100g) good quality anchovies
8 sundried tomatoes, chopped
12-16 black olives, pitted and chopped
NOMU Sea Salt and Black Pepper
Fresh basil, to garnish
Basil pesto, to serve (optional)
Heat the butter and a good glug of Olive Oil in a frying pan. Add the onions and NOMU Provençal Rub and sauté for a couple of minutes until softened. Reduce heat to low and continue to cook the onions for about 20 minutes, stirring occasionally, or until they are sweet and soft. Remove from heat and allow to cool.
Preheat oven to 190 °C.
Roll the puff pastry out into a rectangle or square about ½ cm thick and score a border approximately 2cm in from the edges – do not cut all the way through. Spread the cooled onions evenly over the pastry (within the scored border) and arrange the anchovies neatly in a lattice pattern on top. Scatter over the sundried tomatoes and olives and season with Sea Salt and Black Pepper (see Tips).
Place in the oven and bake for about 30-40 minutes or until the pastry is cooked through, golden brown, and crisp. Remove from the oven and garnish with fresh basil and dollops of pesto just before serving.
Tips: Don’t be too heavy with the salt on your tart, as the anchovies and olives are already quite salty.
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