Onion and anchovy tart

Onion and anchovy tart
Yield: 6 (appetizer)

Onion and anchovy tart

Onions, anchovies and a savory custard make this easy tart a great appetizer for a few drinks with friends or even a light dinner when paired with a salad. If you’re not a fan of tinned fish, just omit them, but the salty anchovy fillets make a satisfying contrast to the sweet onions.


  • 2 Tbsp butter
  • 5 onions, sliced
  • 1/2 tsp dried thyme
  • 1 Tbsp sugar
  • Salt and pepper, to taste
  • 1 package froze puff pastry sheets, thawed
  • 1/2 cup sour cream
  • 3 eggs, beaten
  • 3 tsp mayonnaise
  • 1 tin anchovy fillets
  • 12 black olives, halved


  1. Set the oven at 425 degrees. Melt butter in a large skillet over medium-high heat and when the butter has melted add all the sliced onions and thyme. Cook, stirring frequently until onions begin to soften and brown. Then add the sugar and season with salt and pepper. Continue to cook until onions are browned and sweet, remove from heat.
  2. Unroll puff pastry (most packages come with two sheets) and join the two sheets by pressing the edges together. Mix together sour cream, eggs, and mayonnaise. Evenly scatter the cooked onions over the puff pastry, then pour egg mixture over onions and smooth with a spatula. Arrange the anchovy fillets and olives on top of the custard. Bake for 15-18 minutes or until custard is set, and crust is golden.


Let rest a couple of minutes before slicing

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