Tomato, Onion, Olive and Anchovy Tart

March 16, 2021
3 Ratings
Photo by Tablecollective
  • Prep time 15 minutes
  • Cook time 1 hour 20 minutes
  • Serves 6
Author Notes

Based on the Provencale Pissaladière. The tomatoes make it a versatile base for many dishes such as my Tomato, Onion, Olive, and Freekah Pilaf. —Tablecollective

What You'll Need
  • 16 ounces jar Tomato Bliss Purple and Dark Red Heirloom Tomatoes
  • 2 pounds yellow onion
  • 3 tablespoons butter
  • 4 tablespoons olive oil
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 1 bay leaf
  • 2 cloves of garlic, peeled and crushed
  • 6 anchovy fillets
  • 6 oil-cured black olives
  • 1 pre-baked puff pastry base or pizza crust
  1. Thinly slice the onions by hand or on a mandoline.
  2. Melt the butter and oil in a heavy pan. Add the onions, garlic, thyme, rosemary, and bay leaf. Gently sweat the onion mixture on low heat for about an hour, until caramelized.
  3. Stir roasted tomatoes into the onion mixture.
  4. Heat oven to 375 degrees.
  5. Spread the onion/tomato mixture on a prebaked puff pastry base or a prebaked pizza base. Arrange the anchovy filets in a lattice pattern and bake for 20 minutes.
  6. Remove from oven and dot with black olives.

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1 Review

Polly March 5, 2021
Could this be more beautiful?! I’m so excited to try it!