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Anchovy onion tart

Enjoy this tart as a light lunch with salad or as a tapa.

Anchovy onion tart

Ready In

3 hours

Cooking time

2.45 hours

Prep time

15 minutes

Serves

32 tapas

Ingredients
10ml Catalan oregano with flowers
Several grinds black pepper
Pinch of cinnamon (optional)
450g onions, finely diced, very slowly cooked in 50ml olive oil for approx 2 hours, stirring regularly, until a light golden brown.
1 sheet all butter puff pastry 250g
20ml Nuñez de Prado olive oil
50g Ortiz Salted Anchovies, vacuum packed
90g Empeltre black olives, pitted and halved
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Method

  1. Fry the diced pancetta, chorizo and red onion together until they are all beginning to brown.
  2. Add the fritada and water, stir well and bring to a gentle simmer.
  3. Now add the crushed garlic, pepper, 1½ tbsp of oregano and the Navarrico chickpeas in their brine and stir again, bringing back to a gentle simmer.
  4. Hold the simmer for 5–10 minutes, then serve, scattering the final ½ tbsp of fresh oregano over each plate.

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Ingredients
10ml Catalan oregano with flowers
Several grinds black pepper
Pinch of cinnamon (optional)
450g onions, finely diced, very slowly cooked in 50ml olive oil for approx 2 hours, stirring regularly, until a light golden brown.
1 sheet all butter puff pastry 250g
20ml Nuñez de Prado olive oil
50g Ortiz Salted Anchovies, vacuum packed
90g Empeltre black olives, pitted and halved
Add all to basket

Add in stock items to your basket

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