There are endless variations to this tart. We omitted the anchovies, but if you like the saltiness, add a little extra olives.




  • 60ml olive oil
  • 1kg onions
  • 3 tsp grated garlic
  • 2tsp chopped fresh thyme
  • 250g cherry tomatoes, halved
  • 1tsp salt
  • 1tablespoon sugar
  • 50g pitted kalamata olives, halved
  • 6 fresh basil leaves
  • 500g savoury shortcrust pastry (see below for gf recipe)



Preheat oven to 180oC. Roll out pastry to a circle wide enough to line a 25cm tart tin. the pastry should be 3 mm thick. Bake blind for 15-20 minutes or until golden.

Place oil in a fry pan and cook onion, garlic and thyme for 5-10 minutes over a high heat. Once the onion starts to get some colour, reduce the heat to low and cook down very slowly for 30 minutes. They should become soft and sticky. Add the tomatoes, sugar and salt and cook for a further 30 minutes.

Fill the pre-baked tart shell with the onion mix and top with the kalamata olives. Scatter some roughly torn basil leaves on top. Place in the oven and cook for 25 minutes.

Serve with a crisp salad.