Onion Tart With Leeks, Capers and Anchovy

By David Tanis

Published March 2, 2022

Onion Tart With Leeks, Capers and Anchovy
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 15 minutes
Rating
4(208)
Comments
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Though this tart may seem complicated, it’s actually rather simple to put together. Once you make the savory onion mixture, all that’s left to do is spread it on a sheet of rolled-out puff pastry, top it with anchovy fillets and capers, and bake it to a golden brown. Use any kind of flaky pastry or pie dough you wish, or even spread the mixture on yeasted pizza dough. Accompany with a salad of small lettuce greens if desired. The tart is delicious served warm or at room temperature.

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Ingredients

Yield:4 to 6 servings
  • ¼cup extra-virgin olive oil
  • 3medium onions, diced (about 3 cups)
  • Salt and pepper
  • 3medium leeks, white and tender green parts, diced (about 2 cups)
  • 3garlic cloves, minced
  • ½teaspoon chopped fresh thyme leaves
  • 1sheet store-bought all-butter puff pastry, thawed and rolled into a 10-inch circle (or use any favorite pie dough recipe)
  • 2teaspoons medium capers, rinsed
  • 8anchovy fillets
  • 2teaspoons snipped chives or chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

154 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 3 grams protein; 306 milligrams sodium

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

  1. Step 1

    Heat oven to 375 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.

  6. 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.

Ratings

4 out of 5
208 user ratings
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Comments

Erin

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!

R in Vienna,VA

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.

K in LA

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.

Suzy

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).

Amanda G

I’m a vegetarian, so I substituted kalamari olives for the anchovies. This was okay but there may be better substitutions such as thinly sliced tempeh. My spouse liked it. Any other vegetarian substitutions that you have tried or suggest.

Deirdre in CT

When I don't have anchovies on hand or want to keep a meal vegetarian, I've found that oil-cured olives are a closer substitute for anchovies than Kalamata olives. I haven't used them in this recipe yet, but I think they'd work well.

susanna

Also good with red miso in place of the anchovies

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