- Serves 4/6
This delicious and easy to make dish is a firm favourite among my friends and family. It's great served as a canape, or as a main dish served with a watercress and rocket salad on a warm day. —Victoria Barton Rosenthal
Ready made puff pastry such as Pepperridge Farm (use one sheet)
Egg, for glazing
Red onions (one large or 2 small), sliced into rings
Whole anchovies, from a jar or a tin
Soft goat's cheese (Optional)
Flour for dusting and rolling
water, for sauteeing the onions
Salt & Pepper
In This Recipe
- Take your pastry out of the freezer and allow to defrost. You can make your own puff pastry if you choose to.
- Preheat your oven to 400F
- On a clean work surface, sprinkle some flour and roll out the pastry using a rolling pin. You should ensure that is about 1cm thick. The pastry will be in a rectangular shape.
- Separate your egg and retain the yolk. Beat well with a little water to create an egg wash.
- Using a pastry brush, spread the egg wash along the outer corners of the pastry and fold in the edges to create a crust. continue to coat the pastry with the egg wash.
- Line a baking sheet with parchment paper, and transfer the pastry to the sheet.
- Put into the oven for approximately 10 minutes. This will help the puff pastry become crispy.
- Whilst the pastry is cooking, slice a red onion into rings, and sautee in water over a medium heat until soft. Once the water has evaporated, add 1/4 cup of brown sugar. Stir the sugar into the onions to ensure they are coated.
- The onions usually take around 10 minutes to caramelise in my experience. At this point, add a couple of splashes of the balsamic vinegar and stir.
- Take the pastry out of the oven (it should be starting to crisp), and spread the caramelised onions on to the pastry, ensuring they are evenly distributed.
- Open your anchovies and give them a rinse under cold water if they came packed in salt. Arrange the anchovies as desired over the tart.
- Sprinkle on the chives and thyme, if using.
- Finally, if using, cut the goat's cheese into rounds and place on to the tart.
- Pop the tart back into the oven for a further 15/20 minutes or until golden.
- Remove from the oven, season to taste, cut into slices, and serve hot or cold.