Onion and Anchovy Tart
pigeon cottage
pigeon cottage
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  • 1 pack of hot smoked Fickle Fish anchovies
  • 1 50 g tin of anchovies in oil (30g drained weight)
  • 3 large onions, peeled and thinly sliced
  • 40 g butter, 1 tsp light olive oil
  • A fresh bay leaf, a sprig of fresh rosemary or thyme
  • 375 g pack of all-butter ready rolled puff pastry – I used Sainsbury’s ‘Taste the difference’
  • Optional: a handful of black pitted olives



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