ONION TART

I love this onion tart- the sharp and salty flavours of the feta and anchovies go so well with the sweetness of the caramelised onions. It’s  a variation of a traditional Swiss recipe ,which I included in ‘Winter in the Alps’ , made  with eggs and cream instead of feta and anchovies (also very delicious).  The onion tart is usually served hot but is also very good cold .

• preheat oven to 200 ˚

• for the pastry
• 200 gr whole spelt flour
• 100 gr unsalted butter
• 100 ml warm water
• 10 gr dry yeast ( 1 teaspoon)
• 1 teaspoon salt
• dissolve yeast in warm water
• beat flour, butter and salt in your mixer
• add the water and yeast mixture and continue mixing

• until you get a dough like consistency

• roll into a ball and let it rest until needed

• slice 600 gr  ( 4 medium size ) Spanish onions finely

• in a little butter and oil gently fry the onions ( about 10 minutes)
• add a handful of fresh, chopped sage

• crumble 200 gr feta
• 6 anchovies in oil, drained

• line a 24 cm spring form with baking paper
• roll out the pastry and line the dish with it
• with a fork, prick the pastry

• spread the onions out adding the anchovies
• then the feta and a drizzle of olive oil and pepper

• bake in preheated oven for 30 minutes
• the pastry will be crunchy and the top golden