500g plain flour
250g cold butter, diced
2 eggs, beaten
4 tbsp olive oil, plus extra for drizzling
6 large onions, finely sliced
2 cloves garlic, finely chopped
1 tbsp fresh thyme, plus extra to serve
3 fresh bay leaves
6 anchovies, drained
6 black olives, pitted
1 To make pastry, combine flour and salt in a food processor. Add butter and blitz until it resembles breadcrumbs. Add beaten eggs and about 60ml cold water to form a dough. Wrap in cling film and chill in the fridge for 20 minutes.
2Roll pastry dough out to a 4mm thickness and cut out in circles large enough to line 6 x 12cm tart tins. Lay in pastry, pushing it down gently, then trim any excess away. Prick the bottom with a fork. Line each tin with greaseproof paper, fill with baking beans or rice and cook in a preheated oven at 180°C for 15-20 minutes. Remove paper and beans or rice, then return tins to the oven and cook for a further 6-8 minutes until pastry is golden.
3Heat olive oil in a large frying pan over a low heat. Add onion, garlic, thyme and bay leaves. Season with sea salt and freshly ground black pepper. Cook covered, stirring occasionally, for 1 hour or until onions are soft and pale. Allow to cool.
4Divide the onion mixture between the tart tins, add an olive and anchovy fillet on top, drizzle with a little olive oil then transfer the tart tins to a baking tray and bake in a preheated oven at 200C for 20-25 minutes. Serve warm or cold topped with extra thyme and a green salad.
A chardonnay could work here but even better is an aligoté, its rustic cousin from the southern end of Burgundy. A handful of aligoté vines grow in Australia, with Barney Flanders accessing some of the best. It’s bold and upfront with honeydew melon and ripe pear flavours, a whiff of spice and an earthy rusticity. The acid is moderate, the texture rich and mouth-filling with an almond-kernel bite to the finish. It’s a confident match for the punchy flavours of this traditional tart.