Olive, Oregano and Anchovy Tart

Olive, Oregano and Anchovy Tart
15 Mins
Prep time
60 Mins
Cooking time
Serves 4

What you need

  • 22cm round shortcrust pastry flan case
  • 1 tablespoon olive oil
  • 2 onions, peeled and thinly sliced
  • 1 tablespoon red wine or balsamic vinegar
  • 1 tablespoon brown sugar
  • 125g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 125g fresh ricotta
  • 2 eggs
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 2 tablespoons plain flour
  • 2 tablespoons chopped fresh oregano leaves
  • 1/2 cup semi sun-dried tomatoes, drained
  • 45g can anchovies, drained

How to make it

  1. PRICK pastry with a fork then bake at 200°C for 6-8 minutes, until golden.
  2. HEAT oil in a large frying pan over medium heat. Add onions and cook over low heat for 15 minutes or until softened and golden. Add vinegar and sugar and continue to cook for a further 5 minutes or until onions have caramelised. Set aside to cool.
  3. BEAT PHILLY, ricotta and eggs together using an electric mixer until smooth. Stir in olives, flour and oregano. Scatter the onions over the pastry base and top with PHILLY mixture. Arrange tomatoes and anchovies on top.
  4. BAKE at 180°C for 25 minutes or until golden and set. Serve with a fresh garden salad.