Onion Tart With Leeks, Capers and Anchovy

Ingredients

• 60ml extra-virgin olive oil
• 3 medium onions, diced
• Salt and pepper
• 3 medium leeks, white and tender green parts, diced
• 3 garlic cloves, minced
• 1g chopped fresh thyme leaves
• 1 sheet store-bought all-butter puff pastry, thawed and rolled into a 25.5cm circle (or use any favorite pie dough recipe)
• 7g medium capers, rinsed
• 8 anchovy fillets
• 2g snipped chives or chopped parsley

Instructions

1. Preheat the oven to 190 °C.
2. Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
3. Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
4. Lay the pastry round on a rimmed parchment-lined baking sheet. Spread the cooled onion mixture over the pastry, leaving a 2.5 cm border. Fold over the border and crimp.
5. Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
6. Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.