Onion Tart With Leeks, Capers and Anchovy Recipe (2024)

Sautéed the anchovies with the onion leek mixture to mellow out the flavors. Worked like a charm, the result was a much more balanced, buttery, and crisp flavor!

I made this tonight for a family dinner and it was huge hit. A few modifications for preference and what I had on hand : no anchovies, added pancetta and sautéed mushrooms, used TJ’s puff pastry and kept rectangular shape and a tablespoon of grated Parmesan once it was out the oven.

Did this as written for a light dinner as we had everything on hand. Was nice but we felt the lightly caramelized onion flavor fought against the anchovy and caper flavor too much. If I were to make it again I would modify it to a point it would become something different.

Found the anchovies really overpowered the onion. Plus this recipe skips on blind baking, hence a soggy bottom and the slice falling apart when playing.I would skip the anchovies and capers, blind bake, add eggs to the onion mixture and top with goat's cheese - a quiche, basically.

Made this tonight, added mushrooms, deleted anchovies, topped with Parmesan Reggiano. Didn’t hold together, needed an egg mixture to hold it all together ((like a quiche).

I’m a vegetarian, so I substituted kalamari olives for the anchovies. This was okay but there may be better substitutions such as thinly sliced tempeh. My spouse liked it. Any other vegetarian substitutions that you have tried or suggest.

Also good with red miso in place of the anchovies

Flavours work great together. Texturewise, the final result felt a bit loose and I wanted something saucy to hold it together. Next time I think I’ll caramelise the onions until fudgy then add leeks on top and see if that does the trick!

Like others I cooked the anchovies with the onions and leeks. I didn’t include capers as it’s not my favourite but overall the dish was delicious and I thought the anchovies were a good contract to the leeks and onions. Would make again and as others said, a great side dish to a main dish, or a good potluck add

My husband and I really liked this. I made it as written and served with salad and white wine. I wondered if it would taste good with feta and perhaps potatoes. I like the idea of adding egg. My husband liked the puff pastry crust and suggested that it would be good as written as a side with roasted chicken.

Made exactly as written. The anchovies make it particularly salty, but a delicious meal nonetheless.

Excellent flavor. I used garden fresh leeks, and paid attention to saute for only the five minutes suggested. Had fresh thyme, and wonderful white anchovies. I used puff pastry, and the parchment paper made this a breeze. Paired this with lollipop lamb chops and Greek salad loaded with feta, black olives, heirloom tomatoes, cukes, romaine in lemon olive oil. we're having this again....

I made this for a root vegetable-themed dinner party and it was a HUGE hit. The filling made enough to fill two puff pastries. I made without anchovies and just doubled the capers, and sprinkled parsley on top. 10/10 and easy, will make as an app for future parties!

Wonderful. Made it with a blind baked pastry but will try with puff pastry next time. Goats cheese scattered on top was a lovely addition and anchovies were great but everybody said more would have been better. I think I'd add the anchovies to the onion mixture as well, to get more of the flavour

We made this for dinner on Friday during lent and loved it. Not for everyone but we will make it again exactly as written for no meat Fridays. Used puff pastry and cooked on a pizza pan with tiny air holes in the pan. The crust was perfect. Will also try with other ingredients. The cooling the mixture before adding to the puff pastry was key. The crust was airy and light.

Really like the recipe but think some tweaks can improve it. As others suggested, I minced the anchovies and added them with the leeks; also made as a rectangular and put pan on pizza stone. Got excellent browning on bottom. To up the flavor, I crumbled blue cheese on top for the last five minutes of baking. Flavor good but still a bit flat. May try lemon zest to make up for mixing in anchovies…and there will be a next time. Served with orange, avocado, almond, and vinaigrette green salad.

Isn't this a variant of Pissaladière from the area of Nice?Nice clear recipe for it.

Anchovies and capers are salty enough without the addition of more salt in step 2. The whole thing becomes a big salt bomb. I put the baking sheet on a pre-heated pizza stone to get the crust to cook through, and it worked.

Not to hijack the original recipe, but this mixture sounds like it would make a great quiche. I'm going to follow the recipe but instead of adding to puff pastry, add to a basic custard (I'll use 1 cup 1/2 & 1/2 and 2 eggs) and pour into a pie shell. I'll report back.