I have two good news for you today. Do you remember when I talked about a delicious savoury tart recipe, I wanted to share with you? I was going on holiday, and a week before that, I was too busy to cook, photograph and write. Well, I actually photographed a lot. But let's get back to the news. The first good news is, that I didn't forget about the recipe, and I have it for you today! And the second good news is, I can finally tell you the reason why I was busy.
I was working on my first commercial photos! Yay! I can tell you, it felt absolutely fantastic to see my pictures in a Prague Palladium Magazine. Forgive me if I sound like I'm boasting, but I was so happy and wanted to share this joy with you.
My photos were featured in a food chapter of the spring/summer 2010 issue. The Magazine's primary purpose is to present clothing brands production and original Czech design. Magazine is produced by non-profit Association CZECHDESIGN.CZ, whose main idea and aim are to support quality Czech design both at home and abroad.
Photographing these pictures was an absolutely new experience for me and I've enjoyed it a lot! In fact, I wasn't the only one who enjoyed it. I felt tired and a bit despaired after my third attempt to cook Thai Tom Yum soup , but P. kept asking if he could eat it! :) Honestly, I was very happy over his appetite, as I didn't feel like eating it at all!
I must say, that I'm very grateful for the wonderful opportunity to photograph these pictures. I learned a lot and had fun.
Oh yes, the tart! Here it is.
I know I post the recipe more than a month or so later than I planned. However, it is a good time to share it with you, after all. Since by the calendar spring has finally come, that means the picnic season is coming soon. And this savoury tart is an ideal picnic food as it is delicious both warm and cold.
This tart is not very photogenic because it gets quite dark during baking. But you can believe me, it has a fantastic taste! A strong flavour of anchovies and kalamata olives wonderfully complement the taste of the caramelised onion. I think you will either love or hate this tart. I definitely love it!
Olives and caramelised onion tart
Serves 4
2 tbsp extra virgin olive oil
6 large red onions, peeled and sliced
50ml balsamic vinegar
50ml white wine vinegar
70g cane sugar
salt and freshly ground pepper
500g puff pastry, divided into two pieces
65g kalamata olives, pitted and halved
12 anchovy fillets
12 sprigs of fresh thyme
1 egg yolk
1. In a saute pan, heat the olive oil over medium heat and fry the onion for about 20-25 minutes, until slightly golden and caramelised. Add both vinegars, sugar, salt and pepper and cook for another 5 minutes, stirring occasionally, until the onion mixture thickens.
2. On a lightly floured surface, roll out both pieces of the pastry into a rectangle. Place them on a baking sheet lined with a parchment paper.
3. Divide the onion mixture between both pieces and place the olives, anchovies and thyme on top. Fold the pastry edges over the filling.
4. Brush the edges with the egg yolk and bake in preheated oven to 200C for about 12-15 minutes, until golden brown.
Serves 4
2 tbsp extra virgin olive oil
6 large red onions, peeled and sliced
50ml balsamic vinegar
50ml white wine vinegar
70g cane sugar
salt and freshly ground pepper
500g puff pastry, divided into two pieces
65g kalamata olives, pitted and halved
12 anchovy fillets
12 sprigs of fresh thyme
1 egg yolk
1. In a saute pan, heat the olive oil over medium heat and fry the onion for about 20-25 minutes, until slightly golden and caramelised. Add both vinegars, sugar, salt and pepper and cook for another 5 minutes, stirring occasionally, until the onion mixture thickens.
2. On a lightly floured surface, roll out both pieces of the pastry into a rectangle. Place them on a baking sheet lined with a parchment paper.
3. Divide the onion mixture between both pieces and place the olives, anchovies and thyme on top. Fold the pastry edges over the filling.
4. Brush the edges with the egg yolk and bake in preheated oven to 200C for about 12-15 minutes, until golden brown.
