Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One.
Ingredients
Serves 4
- Vegetable oil
- 8 brown onions
- 3 cloves garlic
- Handful of fresh thyme
- 1 tbsp salt
- 1 tin anchovies
- 100g pitted green olives, sliced in half
- 1 sheet pre-made puff pastry
- 50ml good quality olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- Parsley and coriander to garnish
Method
- Preheat the oven to 200c and place a baking tray in the oven to heat.
- Begin by cooking the onions for the base of the tart. Add a splash of vegetable oil to a heavy-based saucepan before adding peeled and thinly sliced onions (made using a mandolin or sharp knife). Thinly slice the garlic and add to the pan along with some thyme sprigs and 1 tbsp salt. Place on a low heat and cook for 50-60 minutes, stirring regularly, until the onions are evenly caramelised. Remove from the heat and allow to return to room temperature.
- To make the tart, place a sheet of parchment paper on your work surface and top with the pre-made sheet of puff pastry.
- Leave a 1-inch thick perimeter, then, using a fork, prod the middle of the pastry to prevent it rising during cooking.
- Cover the pastry in a thin layer of the caramelised onion mix. Add the anchovy fillets evenly across the onion mix, followed by the olives.
- Cook at 200c for 15 minutes until the pastry is golden brown and crispy.
- Pick some nice green herb leaves to garnish.
- Remove the tart from the oven
- Mix the olive oil, mustard and vinegar to create a simple dressing, drizzle on the tart and garnish with the picked herbs. Slice and serve.
