Onion And Olive Tart - cooking recipe

Ingredients

1/3 cup olive oil
2 1/4 lbs onions, sliced
1 pkg refrigerated pie crusts (2 crusts)
4 None plum tomatoes, sliced
12 None anchovy fillets
1/2 cup pitted black olives

Preparation

Heat olive oil in a large skillet on low heat. Cook onions slowly without browning for 30 mins. Drain and reserve oil. Cool.
Preheat the oven to 400\u00b0C. Lightly grease an 11 x 8-inch rectangular flan pan with removable bottom. Press pie crusts firmly into pan, trimming and joining as needed. Trim away excess pastry. Refrigerate for 15 mins.
Spread onions over pastry. Top with tomatoes, anchovy fillets and olives. Drizzle with reserved oil.
Bake for 40-45 mins, until pastry is crisp and golden. Serve.