Caramelised red onion, anchovy and cocoa tart
Adding cocoa powder to enriched shortcrust pastry dough adds an earthy bitterness that balances out sweet caramelised vegetables like red onion. To bring everything back into the savoury territory we’ve added anchovies both on top and dissolved into the onion filling, with soured cream adding fresh richness. The result? A deeply moreish tart that’s guaranteed to start conversation.
Ingredients
Metric
Imperial
BITTER COCOA PASTRY
- 250g of plain flour, sifted
- 20g of cocoa powder, sifted
- 1 tbsp of caster sugar
- 125g of unsalted butter, chilled and diced
- 1 Freshlay Farms Golden Yolker® egg yolk
- cold water, 2-3 tbsp
CARAMELISED RED ONION FILLING
- 4 tbsp of olive oil
- 60g of unsalted butter
- 8 red onions, finely sliced
- 8 anchovy fillets, finely chopped
- 4 sprigs of thyme, leaves picked
- 1 tbsp of balsamic vinegar
GARNISH
- 200g of soured cream
- finely chopped chives, to serve
- 2 sprigs of thyme, leaves picked, to serve
- 8 anchovy fillets
- olive oil, to drizzle
- bitter leaves, ideally radicchio, tossed in olive oil, to serve
Equipment
- 20cm loose-bottomed tart tin
- Baking beans
Method
For the bitter cocoa pastry, whisk together the flour, cocoa powder, sugar and a pinch of salt. Rub in the cold butter using your fingertips until it resembles fine breadcrumbs
- 250g of plain flour, sifted
- 20g of cocoa powder, sifted
- 1 tbsp of caster sugar
- 125g of unsalted butter, chilled and diced
Add the egg yolk and water and mix to bring the dough together (you may not need to use all the water). Knead briefly to combine, wrap in cling film and rest in the fridge for 30 minutes
- 1 Freshlay Farms Golden Yolker® egg yolk
- cold water, 2-3 tbsp
For the caramelised red onion filling, heat the olive oil and butter in a wide pan over a low heat then add the onions with a pinch of salt. Cook gently for 35-40 minutes, until the onions are deeply golden brown and jammy, stirring regularly
- 4 tbsp of olive oil
- 60g of unsalted butter
- 8 red onions, finely sliced
Preheat the oven to 180°C. Roll out the pastry to 0.5cm thick and line the tart tin. Chill for 15 minutes, then line with baking paper, fill with baking beans and blind-bake for 20 minutes
Remove the beans and parchment and return the tart case to the oven for 5-10 minutes, until the pastry is set and dry
Stir the anchovies, thyme and balsamic vinegar into the onions and cook for another couple of minutes until glossy. Season to taste with black pepper
- 8 anchovy fillets, finely chopped
- 4 sprigs of thyme, leaves picked
- 1 tbsp of balsamic vinegar
Transfer the onions into the pastry case and smooth out the surface. Bake for 20-25 minutes until the filling is set, then remove from the oven and leave to cool to room temperature
To serve, slice the tart with a hot knife and place onto small plates. Spoon the soured cream on top of the tart slices, followed by the chives, thyme sprigs and anchovies. Drizzle with olive oil and finish with black pepper. Serve with the bitter leaves, on the side
- 200g of soured cream
- finely chopped chives, to serve
- 2 sprigs of thyme, leaves picked, to serve
- 8 anchovy fillets
- olive oil, to drizzle
- bitter leaves, ideally radicchio, tossed in olive oil, to serve
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