Anchovy, Caramelised Onion & Tomato Tart

With the last of the anchovies I had in the fridge, I decided to whip up this easy as pie (or tart in this case) Anchovy, Caramelised Onion & Tomato Tart. I love having puff pastry in the freezer because you can always make these things in a flash.

All I did was fry off some sliced onions in a dash of olive oil and balsamic vinegar, topped the pastry, made a ‘noughts and crosses’ type pattern with the anchovy fillets and topped with a half of a Roma tomato. A sprinkle of salt and pepper and bung it in the oven.

I served it with some dressed salad greens and that was lunch. I love anchovies and this was a delicious way to use them up. You can check out some other ways to use them up from my Mystery Ingredient Monday post earlier this week.

Anchovy, Caramelised Onion & Tomato Tart

• 1 sheet frozen puff pastry
• 2 onions, sliced
• 3-4 egg Roma tomatoes, cut in half
• extra virgin olive oil
• balsamic vinegar
• salt & pepper

1. Preheat oven to 175 deg C. Prepare baking try with baking paper and place sheet of puff pastry on baking tray.
2. Fry sliced onions in olive oil with a dash of balsamic vinegar. When soft, allow to cool slightly and then spoon onto puff pastry.
3. Place anchovy fillets onto onions in a ‘noughts and crosses’ pattern.
4. Place half a tomato inside each square.
5. Sprinkle with salt and pepper and bake until pastry is golden brown.
6. Serve with salad greens.