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“A yummy onion tart flavoured with olives and achovies - a specialty of France. Submitted for Zaar World Tour 2005. Prep time does not include 1 hour for resting the dough.”
24hrs 30mins
6 slices

Ingredients Nutrition


  1. Pastry:
  2. Sift flour and salt into small bowl and rub in butter until the mixture resembles breadcrumbs.
  3. Mix water and lemon juice and stir into flour mixture with a knife - add only enough for the dough to form a ball.
  4. Turn on to a floured surface and knead lightly until smooth.
  5. Wrap dough in plastic wrap and chill for 1 hour.
  6. Filling:
  7. Heat the oil in a large pan and cook onions gently without browning until they are almost a puree - about 40 minutes. Season with salt and pepper.
  8. Roll out the pastry on a floured surface. Make a circle big enough to line a slightly greased 30cm pizza tray.
  9. Prick all over with a fork and bake in a preheated 220C (425F) for 10 minutes.
  10. Remove from oven and cover pastry with the onions, pressing them down a bit.
  11. Cover the onions with the tomatoes, overlapping them.
  12. Drain the anchovies, reserving oil, and cut each fillet in half lengthwise. Make a lattice pattern of anchovy strips over the filling.
  13. Decorate the "holes" in the lattice with halved black olives.
  14. Sprinkle tart with reserved anchovy oil. Grind as much pepper over the top as you wish.
  15. Reduce the oven to 190C (375F) and bake for 15 minutes or until pastry is crisp and golden.

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