Onion and Stracciatella Tart

Cook time 1 hour 30 minutes
Servings 6


375g store bought puff pastry

6 good quality anchovies, torn in half lengthways

1 small pinch of parmesan

200g stracciatella

1 lemon, zested

Onion confit

1 tbsp extra virgin olive oil

20g butter

4 onions, very finely sliced

3 sprigs thyme, leaves picked

2 tablespoons caster sugar

2 tablespoons balsamic vinegar

¼ tsp salt

Onion and Stracciatella Tart


To prepare the onion confit, place the butter, olive oil, onions, half the thyme and a pinch of salt in a heavy based saucepan over a medium heat and cook until the onion starts to sizzle, about 2–3 minutes. Add the sugar and mix through then add the vinegar. Season with salt and turn the heat down to a low heat. Cover with the lid and cook, stirring regularly, for 50-60 minutes until soft, jammy and golden in colour. Cool to room temperature.

Preheat the oven to 200C.

Line a baking tray with baking paper. Roll pastry lightly so it is a 20cm x 40cm rectangle and place on the tray. Score a 2cm border around the edge. Now prick the pastry base with a fork.

Spread over onion within the 2cm border, garnish with anchovies and sprinkle over parmesan. Bake for 25-30 minutes until the pastry border is golden.

Remove from the oven and cool for 15 minutes, before dressing with stracciatella and lemon zest.