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Author: finekitchenliving

Anchovy and Onion Tart

Anchovy and Onion Tart

I love tarts that can be thrown together anytime during the day and served at room temperature. This anchovy and onion tart scream summer and works perfectly for any dinner and is great to pack on picnics. Serve it with a sparkling wine or Belgian Tripel Beer. The dough is quick and fun to make too.

For the basic tart dough:

  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 egg
  • 1/4 cup olive oil
  • 1/4 cup warm water

To make the dough, first mix the flour and salt together in bowl. Then add in the egg, olive oil, and water. Mix it either in a KitchenAid stand mixer or by hand. Knead it until you have a uniform ball of doug, about 3-5 minutes. Let the dough rest for about an hour at room temperature in a covered bowl.

For the tart topping:

  • 3 pounds yellow onions thinly sliced
  • 4 cloves of garlic
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 8 anchovies rinsed and pulverized
  • 1 cup black olives sliced in half
  • salt and pepper

The topping is quick and easy to make while the dough is resting. First, slice the onions thinly. You can use a knife; however, will probably shed too many tears. I love my OXO Good Grips V-Blade Mandoline Slicer and it will slice the 3 pounds of onions very quickly. Cleanup is a breeze on the slicer too. Use the included holder to protect your fingers. The mandoline slicer is extremely sharp.

Heat 3 tablespoons of olive oil over low heat in a large skillet, such as the All-Clad Stainless 6-Quart Saute Pan. Add the onions, garlic, thyme, bay leaf, and season with salt and pepper. Cover and let the onions sweat for about an hour. You don’t want them to brown, just soften. Stir occasionally.

Preheat the oven to 350 degrees.

Once the dough has rested for about an hour, roll it out with a rolling pin adding flour as necessary to prevent sticking. It should be about 1/8-inch thick and large enough to cover a baking sheet. I use the Anolon cookie sheet and love it. I’ve never had anything stick to it and the rubberized grips cool quickly and provide a secure grip with a towel or hotpad.

Prick the dough all over with a fork. Remove the bay leaf and thyme sprigs from the onions and mix in the mashed anchovies. Spread the mixture over the dough. Place the olive halves decoratively on top.

Bake the tart at 350 for 30-45 minutes or until the crust is golden brown and crisp. Let the tart cool to room temperature and serve. You will love it.

Cool Summer Yogurt and Eggplant

Cool Summer Yogurt and Eggplant

Yogurt dishes are great in the summer. Here is one that adds some eggplant for added texture.

  • 1 eggplant
  • 3 cups plain yogurt
  • salt and pepper to taste
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh mint

Peel and cut the eggplant into 1-inch cubes. Steam the eggplant cubes in a steamer basket over a pan of boiling water.  Cover the pan and steam for 10 minutes. I use a Norpro Stainless-Steel Expandable Vegetable Steamer in my Calphalon One Infused Anodized 5-Quart Sauté Pan with Lid. The basket works in so many of my pots and pans. In this case the wide saute pan is perfect to keep the eggplant all in one layer.

After steaming the eggplant, let it cool so it won’t curdle the yogurt. Meanwhile beat the yogurt with the salt, black pepper, mint, and cayenne until it is creamy. Once the eggplant has cooled mash it with a fork or potato masher and mix it into the yogurt.

Serve cold. This mates perfectly with barbecue or Indian food.