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A French onion tart from Provence



  • Preheat oven to 180°C fan forced (200°C normal).
  • Line a lightly oiled tart tin with the pastry, leaving a little edge overhanging. Then press in a large sheet of kitchen foil, shiny side down, spread the beans out on top and cook in the oven for about 10-15 mins until lightly browned.
  • Remove the beans and carefully trim any excess pastry from around the tin. Then, if needed, prick the pastry a few times with a fork and put back in the oven for a few minutes to completely dry out the base without colouring any more.         
  • While the pastry shell is cooking, heat a little oil in a heavy-bottomed pot and gently sauté the onions until golden brown, regularly stirring.
  • Then add the garlic with the tomatoes, quite a bit of seasonings and the thyme. Mix well and cook for about 5 mins.
  • When ready, fill the pastry shell with the onion mixture and lay the anchovies on top in a diamond pattern. Place an olive half in each diamond, cut side down, and cook in the oven for about 10-15 mins until the filling is hot and the pastry is golden brown.
  • Serve with a simple green salad on the side.




  • cooking oil spray
  • 2 shortcrust pastry sheets
  • 1 packet dried beans (or rice)
  • olive oil
  • 4 medium-large onions, finely sliced
  • 2 large garlic cloves, crushed
  • 1 punnet cherry tomatoes, diced
  • sea salt & freshly ground pepper
  • a few fresh thyme sprigs
  • 8 anchovies, cut in half lengthways
  • 7 pitted black olives, halved


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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