Recipe: Caramelized onion tart with olive oil



The dough is a breeze to prepare, with a light, flaky crumb, and no cooling required.

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It's a simple pie to make.

Nicola Galloway

It’s a simple pie to make.


Preparation time: 20 minutes

Cooking time: 1 hour

For 4 people


For the olive oil pastry

2 cups (300g) plain flour

½ teaspoon of salt

½ teaspoon of baking powder

100 ml olive oil

100 ml of lukewarm water

For the onion filling

1 tablespoon of olive oil

500g brown onions, thinly sliced

1 teaspoon finely chopped fresh thyme

3 anchovies (optional – added for their umami flavor)

200g of feta


Mix the flour, salt and baking powder in a bowl and make a well. Pour the oil into the well and mix briefly with a fork. Add the water and use the fork to bring the dough together. Pour onto the bench and knead briefly until the dough forms a ball. Return to the bowl, cover with a plate and set aside time to prepare the onions.

Heat a large skillet over high heat. Add the oil, onions and thyme and sauté for 5 minutes. Lower the heat, add the anchovies and continue cooking for 20-25 minutes, stirring often, until the onions are caramelized. Pour onto a plate to cool.

Preheat the oven to 200 ° C (180 ° C hot air).

Pour the dough on a lightly floured surface and roll it into a large round about 4 mm thick. Place on a lined baking sheet. Distribute the caramelized onions over the dough, leaving a space of 3 to 4 cm around the edges. Sprinkle with feta, then fold and crease the sides to make a border. Bake for 25-30 minutes, until the pastry is golden brown. Serve the tart hot or cold with a crunchy green salad.

Nicola Galloway is an award-winning food writer, cookbook author and cooking teacher.


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