Onion, Olive, Anchovy and Sun-dried Tomato Paste Tart

As anyone who reads these entries regularly will know, I favour recipes that are straightforward and don't involve processes that are too intricate or time-consuming. This 'quick and easy' tart is simple to prepare and satisfying to eat so is something of a staple in the Yapp culinary repertoire. Partner with a full-flavoured Southern French rosé such as Lirac or Costières de Nîmes.

Onion, Olive, Anchovy and Sun-dried Tomato Paste Tart - Ingredients

Ingredients: (Serves 2 to 4 people).
Pre-rolled, chilled puff pastry 1 x 320g pack
3 x small Spanish onions
Pitted Black Olives x 100g
Anchovies in olive oil 1 x 50g tin
Sun-dried tomato paste 1 x 80g tube

Pre-heat your oven to 200 degrees C. - or 180 if a fan oven.
Layout the pre-rolled pastry (at room temperature) on its' greaseproof paper on a flat baking tray.
Cover the pastry with about 40g (half the tube) of sun-dried tomato paste leaving a 1cm border on the edges.
Peel, chop and fry the onions until they are soft and translucent and then add them to flattened pastry.
Add the anchovies and olives (as desired) to taste.
Bake the pastry and filling in the oven for 20-25 minutes until cooked and golden.

Serve on warm plates with salad and seasoning.

Onion, Olive, Anchovy and Sun-dried Tomato Paste Tart

Bon appétit!

Jason Yapp

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