Buffet Olives - Olive and Onion Tart

LOADING

Olive and Onion Tart

INGREDIENTS

Dough: - 1 teaspoon sugar - 1½ teaspoons dried yeast - 1 cup self-raising flour - ½ cup plain white flour - 2 sachets of black Buffet Olives - 2 tablespoons of grated Parmesan Cheese Topping: - 5 onions thinly sliced - olive oil, for frying and brushing - few sprigs of thyme - 16 anchovy fillets - 1 sachet (200g) Buffet black Olives Serves 4

METHOD

Dissolve the sugar in 125ml luke warm water. Sprinkle with yeast and leave for 10 minutes, or until frothy. Sift together the self-raising flour, plain flour and a good pinch of salt in a bowl. Make a well in the center and pour in the yeast mixture and 2 tablespoons oil. Bring together to form a dough and knead on a lightly floured surface for 10 minutes, or until smooth. Extra flour may be unnecessary. Set aside to rise until doubled in size. Heat 3 tablespoons oil in a frying pan and fry the onions and thyme for 15-20 minutes, or until soft and dark golden. Leave to cool. Preheat the oven to 220ºC. Roll out the dough to line a greased 30cm pizza tray. Spread with cooked onions, lay anchovies over in a crisscross manner to form diamonds. Place a pipped olive in the center of each diamond. Brush crust with olive oil. Bake for 25-30 minutes or until golden and cooked through. Serve hot or cold, sprinkled with grated Parmesan.

4

INGREDIENTS

Dough: - 1 teaspoon sugar - 1½ teaspoons dried yeast - 1 cup self-raising flour - ½ cup plain white flour - 2 sachets of black Buffet Olives - 2 tablespoons of grated Parmesan Cheese Topping: - 5 onions thinly sliced - olive oil, for frying and brushing - few sprigs of thyme - 16 anchovy fillets - 1 sachet (200g) Buffet black Olives Serves 4

METHOD

Dissolve the sugar in 125ml luke warm water. Sprinkle with yeast and leave for 10 minutes, or until frothy. Sift together the self-raising flour, plain flour and a good pinch of salt in a bowl. Make a well in the center and pour in the yeast mixture and 2 tablespoons oil. Bring together to form a dough and knead on a lightly floured surface for 10 minutes, or until smooth. Extra flour may be unnecessary. Set aside to rise until doubled in size. Heat 3 tablespoons oil in a frying pan and fry the onions and thyme for 15-20 minutes, or until soft and dark golden. Leave to cool. Preheat the oven to 220ºC. Roll out the dough to line a greased 30cm pizza tray. Spread with cooked onions, lay anchovies over in a crisscross manner to form diamonds. Place a pipped olive in the center of each diamond. Brush crust with olive oil. Bake for 25-30 minutes or until golden and cooked through. Serve hot or cold, sprinkled with grated Parmesan.