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 Onion, Anchovy and Olive Tart Recipe


Onion, Anchovy and Olive Tart

3 tablespoons extra virgin olive oil
5 yellow onions, peeled and thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
12 ounces puff pastry dough (11/2 sheets from 17-ounce package frozen puff pastry, defrosted)
1/4 cup finely grated Parmesan cheese
9 anchovy fillets, drained
1/4 cup pitted black olives, halved
2 tablespoons fresh oregano leaves

Heat oven to 400 degrees. Place a large skillet over medium heat, and heat oil. Add onions and saute until soft and golden, about 10 minutes. Add vinegar and sugar; cook 2 minutes. Remove from heat; set aside.

On a lightly floured surface, roll out pastry dough into a rough rectangle 1/8-inch thick. Transfer to a baking sheet lined with parchment or a nonstick liner. Top pastry with cheese, leaving a 3/4-inch border around edge of dough. Top cheese with onions, anchovies, olives and oregano.

Bake until golden and puffed, 20 to 25 minutes. Cut into slices and serve warm.

Yield: 4 to 6 servings.

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