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Tomato, onion and anchovy tart
Serves 4-6 Starters and mains
Ingredients
- 500g Italian ‘00’ flour, plus extra for dusting
- 25g fresh yeast
- 450ml lukewarm water
- 2tbsp olive oil, plus extra for greasing
For the topping
- 6tbsp olive oil
- 700g onions, finely sliced
- 1tbsp caster sugar
- 1tsp white wine vinegar
- 30 anchovy fillets
- 8 cherry tomatoes, halved
Method
To make the dough, put the flour in a heap on a work surface and make a well in the centre. Dilute the fresh yeast in the water and gradually pour into the well. Add a pinch of salt, and mix well until you have a smooth dough. Cover with a cloth and leave to rise for 4-5 hours.
Meanwhile, make the topping. Heat the olive oil in a large frying pan, and cook the onions until very soft and slightly coloured, about 20 minutes. Add the sugar and vinegar and allow to cook together for another 5 or so minutes. Preheat the oven to 220°C/425°F/Gas 7.
When the dough has risen, knock it back and place on a large oiled baking tray. Press the dough out to form a square, about 2.5cm deep. Cover the surface with the fried onions. Decorate in squares with the anchovy fillets, putting half a tomato in each square. Season with black pepper and drizzle with the olive oil. Bake in a preheated oven for 20 minutes. Eat hot or warm.
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