Method
Grease & flour a large baking tin/tray of your choice.
Line in it a 2-3mm thick sheet of short crust pastry.
Add butter and oil into a saucepan, add onion and cook on a gentle heat for 5 min with a pinch of salt, the add sugar and cook covering with a lid for 8-10
min till onions are very soft and caramelised, add sugar and balsamic and cook for another 5min.
Lay and spread anchovies onto the short crust pastry, then cover with caramelised onion, then spread 1/2cm of ricotta on top. Next place all cherry tomatoes and olives on top. Drizzle with extra virgin, season and cook in the oven at 180c for 15min.
Garnish with buffalo feta, a drizzle of balsamic and baby basil leaves.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Grease & flour a large baking tin/tray of your choice.
Line in it a 2-3mm thick sheet of short crust pastry.
Add butter and oil into a saucepan, add onion and cook on a gentle heat for 5 min with a pinch of salt, the add sugar and cook covering with a lid for 8-10
min till onions are very soft and caramelised, add sugar and balsamic and cook for another 5min.
Lay and spread anchovies onto the short crust pastry, then cover with caramelised onion, then spread 1/2cm of ricotta on top. Next place all cherry tomatoes and olives on top. Drizzle with extra virgin, season and cook in the oven at 180c for 15min.
Garnish with buffalo feta, a drizzle of balsamic and baby basil leaves.
