Caramelized onion and olive tart  


Olive oil short crust pastry dough: 

175 ml Willow Creek EVOO 

300 g Flour 

5 ml Salt 

Pinch of dried Herbs de Provence  

120 ml warm water 


100 ml Willow Creek EVVO 

3 or 4 large onions 

10 Anchovy fillets 

30 ml tomato paste 

16 black olives 

Fresh thyme for garnish 



Preheat the oven to 200 C 

Make the dough by sifting the flour into a mixing bowl. 

Add the salt and dried herbs. 

Mix the olive oil and water and pour over the flour mixture and stir until the dough comes together. 

Wrap the dough in plastic wrap and pat into a disk, leave it in the fridge for at least 30 minutes to rest. 

Roll the dough between two sheets of parchment paper until it is 3-5mm thick and press it into a 25 cm tart pan lined with parchment paper let the dough hang over the edge slightly and prick the base with a fork.  

*You can also make a free form tart by merely rolling out the dough on a baking sheet 

Bake for 15-20 minutes until lightly browned. 

For the filling: 

Slice the onions 

Heat 2-3 tablespoons of olive oil in the base of a heavy saucepan over medium heat 

Add the onions and a pinch of salt and sauté for 20-30 minutes or until slightly caramelized. 

Mash the anchovy fillets with the tomato paste and 2 tablespoons of the olive oil using a fork until a smooth paste is formed. 

Once the tart shell has cooled slightly, spread the anchovy paste on the base of the tart. 

Cover with the caramelized onions, dot with the olives, sprinkle with fresh thyme and drizzle with the remaining olive oil. 

Bake the tart for another 10-15 minutes or until the tips of the onions start to brown and crisp. 


*Serve with green leafy salad  

*The tart shell can also be used for various other applications where short crust pastry is normally called for.