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Onion and Anchovy Tart

Serves 6

Preparation 20 minutes

cooking time 1.5 hours

Recipes Andy Harris and Hannah Meppem
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


500g plain flour
pinch salt
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.

to serve: green salad


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. Transfer to a wooden board, and wrap in cling film and chill in the fridge for 20 minutes.

2Roll pastry dough out to a 4mm thickness and cut circles large enough to line 6 x 12cm tart tins.

3Lay pastry in tins, pushing it down gently, then trim any excess away. Prick bottom of pastry 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.

4Heat olive oil in a large frying pan over a low heat. Add onion, garlic, thyme and bay leaves. Season generously 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.

5Pre-heat oven to 200˚C. Divide 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 for 20-25 minutes. Serve warm or cold topped with extra thyme and a green salad.

Wine Match

2019 Eldridge Estate Gamay, Mornington Peninsula, A$60

I know this recipe under its French guise, pissaladière, a Provençal version of pizza. As (almost) always, a rosé could work, especially an uber-pale Provence style but the intense flavours of the caramelised onion and gutsy anchovies calls for a weightier wine. Enter gamay – either as Beaujolais, the nearby appellation to Provence or a local incarnation, here a luxe example from the gamay-besotted David Lloyd. The juicy red berry flavours, gentle tannins and buoyant acidity are more than equal to the potency of the rustic tart.