Caramelised onion tart with olive oil pastry

The pastry is a cinch to prepare, with a light flaky crumb, and no chilling required.

A simple tart to continue with the onion theme. The pastry is a cinch to prepare, with a light flaky crumb, and no chilling required.

Preparation time: 20 minutes Cooking time: 1 hour Serves 4

For the olive oil pastry

2 cups (300g) plain flour

1⁄2 teaspoon salt

1⁄2 teaspoon baking powder

100ml olive oil

100ml warm water

For the onion filling

1 tablespoon olive oil

500g brown onions, thinly sliced

1 teaspoon finely chopped fresh thyme

3 anchovies (optional – added for their umami saltiness)

200g feta

Combine the flour, salt and baking powder in a mixing bowl and make a well. Pour the oil into the well and mix briefly with a fork. Add the water and use the fork to bring the dough together. Tip onto the bench and knead briefly until the dough forms a ball. Place back in the bowl, cover with a plate and set aside while preparing the onions.

Heat a large frying pan over a high heat. Add the oil, onions and thyme, and saute´ for five minutes. Turn down the heat, add the anchovies and continue to cook for 20-25 minutes, stirring often until the onions are caramelised. Tip onto a plate to cool. Preheat the oven to 200C (180C fan bake). Tip the dough onto a lightly floured bench and roll into a large round about 4mm thick. Lift onto a lined baking tray. Spread the caramelised onions over the dough, leaving 3-4cm space around the edge. Dot with the feta, then fold up and pleat the sides to make a border. Bake for 25-30 minutes, until the pastry is golden. Serve the tart hot or cold alongside a crisp green salad.