Anchovy and Onion Tarts

Name: Anchovy and Onion Tarts
Cuisine: French
Ingredients: 4 large Spanish onions, peeled and thinly sliced; 75 ml/3 fl oz olive oil; a pinch of salt; 20 small black olives (preferably niçoise olives), stoned; 1 tbsp freshly grated Parmesan; 8 large anchovy fillets, split lengthways; 150 ml/¼ pint iced water; 225 g/8 oz cold unsalted butter, cut into small pieces; black pepper; 225 g/8 oz strong plain flour; 1 heaped tsp dried herbes de Provence; juice of ½ lemon

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                           

                        

Ingredients

Method