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An onion tart from Southern France


  • Preheat oven to 180°-200°C fan forced (200°-220°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions and garlic until reasonably tender.
  • Add the thyme, tomatoes and seasonings. Stir well and gently cook for 15-20 mins, stirring now and again. Set aside to cool a little.
  • Then add the honey, pine nuts and parsley to the vegie mixture. Mix until well combined.
  • Cut each pastry sheet into small rounds and place them on 2 baking sheets. Place a mound of the onion mixture in the middle, leaving an edge. Then arrange the anchovies and olives on top.
  • Whisk the egg with the milk. Then brush the pastry edges with egg wash and cook the tarts in the oven for about 12 mins until the sides are golden brown and risen.
  • nb.  One large tart can be made, if you prefer.


  • olive oil
  • 2 medium onions, cut into wedges
  • 2 garlic cloves, crushed
  • leaves from 1 thyme sprig
  • 2 ripe tomatoes, cored & diced
  • sea salt & freshly ground pepper
  • 1 tbsp honey
  • 50 gm pine nuts, toasted
  • 2 tbsp chopped fresh parsley
  • 2 puff pastry sheets
  • 4-6 anchovy fillets, cut into slivers
  • 6 pitted black olives, halved
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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