1 1/2 cups all-purpose flour
1 tablespoon salt
1/2 cup butter or margarine
3 tablespoons cold water
Filling
3 tablespoons olive oil
700g onions, cut into 1/2cm slices
50g anchovy fillets, drained
black olives without pit, for garnish
red pepper in brine, for garnish
1 1/2 cups all-purpose flour
1 tablespoon salt
1/2 cup butter or margarine
3 tablespoons cold water
Filling
3 tablespoons olive oil
700g onions, cut into 1/2cm slices
50g anchovy fillets, drained
black olives without pit, for garnish
red pepper in brine, for garnish
In a medium bowl, combine the flour and salt
Add the butter or margarine in small pieces and mix until crumbly
Add the cold water and mix with a fork until the mixture forms a ball
Shape into a ball with your hands
Cover and refrigerate for at least 1 hour or until firm
To make the filling, heat the olive oil in a large pan
Add the onions and cook over low heat for 15 minutes, stirring occasionally (the onions should not brown)
Cover the pan and let it simmer for an additional 15 minutes
Remove from heat and let cool
To assemble the tart, preheat the oven to a medium-high temperature
Remove one-quarter of the dough and reserve
Roll out the remaining dough on a floured surface
Place the dough in a 22cm diameter tart pan
Poke the bottom and sides with a fork and bake in a preheated oven for 15 minutes or until lightly golden
Roll out the reserved dough to form strips 1cm wide
Remove the tart from the oven
Reduce the temperature slightly
Place the anchovy fillets on top of the reserved dough, leaving some space between each piece
Cover with onions
Place the strips on top of the tart
Cut the anchovy fillets into pieces and garnish the tart along with black olives and red pepper in brine
Bake for approximately 30 minutes or until bubbly and golden
Serve warm, letting it cool slightly.
