Onion Tart With Leeks, Capers and Anchovy
Published March 1, 2022
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil
3 medium onions, diced (about 3 cups)
Salt and pepper
3 medium leeks, white and tender green parts, diced (about 2 cups)
3 garlic cloves, minced
½ teaspoon chopped fresh thyme leaves
1 sheet store-bought all-butter puff pastry, thawed and rolled into a 10-inch circle (or use any favorite pie dough recipe)
2 teaspoons medium capers, rinsed
8 anchovy fillets
2 teaspoons snipped chives or chopped parsley
Nutritional analysis per serving (4 to 6 servings)
14 grams carbs; 5 milligrams cholesterol; 167 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 309 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees.
- Step 2
Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
- Step 3
Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
- Step 4
Lay pastry round on a rimmed parchment-lined baking sheet. Spread cooled onion mixture over pastry, leaving a 1-inch border. Fold over the border and crimp.
- Step 5
Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
- Step 6
Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.
Private Notes
Comments
Sautéed the anchovies with the onion leek mixture to mellow out the flavors. Worked like a charm, the result was a much more balanced, buttery, and crisp flavor!
I made this tonight for a family dinner and it was huge hit. A few modifications for preference and what I had on hand : no anchovies, added pancetta and sautéed mushrooms, used TJ’s puff pastry and kept rectangular shape and a tablespoon of grated Parmesan once it was out the oven.
Did this as written for a light dinner as we had everything on hand. Was nice but we felt the lightly caramelized onion flavor fought against the anchovy and caper flavor too much. If I were to make it again I would modify it to a point it would become something different.
We love David Tanis in our house. I found this searching by his name rather than by an ingredient. Reading some of the comments about "soggy" crusts, I took care to follow his instructions in real time. I let the filling cool, and when the oven was ready, I topped the crust and added the fish and capers. The tart when straight into the oven. It wasn't allowed to sit on the counter while I multi-tasked. Delicious and crispy. We served it with salmon patties and a salad for a carb-lite dinner.
In case anyone is wondering about Trader Joe's puff pastry: I used it, and it came out great! I used one roll (which is a square, and I left it square). I put it on parchment on a rimmed baking sheet. I spread the filling to about 1/2" from the edge and did not fold it over because I didn't want a doughy edge that would take longer to bake. I put the oven rank about 1/3 up from bottom and baked at 375 for 35 minutes which was just right. Served 3 as main course
Made this tonight, added mushrooms, deleted anchovies, topped with Parmesan Reggiano. Didn’t hold together, needed an egg mixture to hold it all together ((like a quiche).