Method

1

Grease & flour a large baking tin/tray of your choice.

2

Line in it a 2-3mm thick sheet of short crust pastry.

3

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.

4

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.

5

Garnish with buffalo feta, a drizzle of balsamic and baby basil leaves.

Prep Time30 minsCook Time10 minsYields8 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 350 g short crust pastry
 4 onions, thinly cut
 50 g caster sugar
 2 tbsp balsamic vinegar
 1 ½ punnet red cherry tomatoes
 1 ½ punnet yellow cherry tomatoes
 6 Delicius Anchovy fillets, roughly chopped
 500 g Vannella Cheese Buffalo Ricotta
 100 g Vannella Cheese Buffalo Feta
 100 g Sandhurst Pitted Kalamata Olives
 30 g Vannella Cheese unsalted butter
 3 tbsp extra virgin olive oil
 Tasman Sea salt
 Baby basil leaves to garnish

Ingredients

 350 g short crust pastry
 4 onions, thinly cut
 50 g caster sugar
 2 tbsp balsamic vinegar
 1 ½ punnet red cherry tomatoes
 1 ½ punnet yellow cherry tomatoes
 6 Delicius Anchovy fillets, roughly chopped
 500 g Vannella Cheese Buffalo Ricotta
 100 g Vannella Cheese Buffalo Feta
 100 g Sandhurst Pitted Kalamata Olives
 30 g Vannella Cheese unsalted butter
 3 tbsp extra virgin olive oil
 Tasman Sea salt
 Baby basil leaves to garnish

Directions

1

Grease & flour a large baking tin/tray of your choice.

2

Line in it a 2-3mm thick sheet of short crust pastry.

3

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.

4

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.

5

Garnish with buffalo feta, a drizzle of balsamic and baby basil leaves.

Caramelised Onions, anchovies & tomato tart with Buffalo ricotta & feta, basil pesto & black olives