Serves 6
1 Preheat oven to 200C. Combine the flour, mineral
water, 2 Tbsp olive
oil and fine salt in a bowl and mix until a pliable
dough forms. Set aside to
rest briefly.
2 Sauté the onions in the remaining olive oil with
the garlic and cook until
softened. Add the balsamic vinegar and cook until
dry. Season with salt
and pepper.
3 Roll out the pastry to 3mm thick and line into a
22cm tart ring. Discard
the trim. Top with onion mixture, anchovies,
olives, tomatoes and ricotta,
then sprinkle with salt flakes and pepper. Bake for
20 minutes until just
set. Serve slices with oregano leaves and lemon
wedges.
1 Preheat oven to 200C. Combine the flour,
mineral water, 2 Tbsp olive oil and fine salt in a bowl and
mix until a pliable dough forms. Set aside to rest
briefly.
2 Sauté the onions in the remaining olive oil
with the garlic and cook until softened. Add the balsamic
vinegar and cook until dry. Season with salt and pepper.
3 Roll out the pastry to 3mm thick and line
into a 22cm tart ring. Discard the trim. Top with onion
mixture, anchovies, olives, tomatoes and ricotta, then
sprinkle with salt flakes and pepper. Bake for 20 minutes until
just set. Serve slices with oregano leaves and lemon
wedges.
Ed
Halmagyi is a well known Australian chef, presenter, food
writer and media personality.
This recipe first appeared in The Manly Daily.