Onion and Olive Tart

• 13 cup olive oil
• 1 kg white onions or 1 kg red onion, sliced
• 4 garlic cloves, chopped
• 1 quantity rich shortcrust pastry (omit the sugar and vanilla)
• 4 roma tomatoes, sliced
• 12 anchovy fillets
• 12 cup black olives, pitted

1. Heat the olive oil in a preferably non-stick pan over a low heat, and saute the onions and garlic, until they are softened but not browned, for about 25 minutes.
2. Drain and reserve the oil; and cool.
3. Preheat the oven to 200C, lightly grease a 29cm x 21cm rectangular flan pan, and press the pastry firmly into the pan.
4. Trim and discard any excess pastry and chill the pastry-lined pan for 15 minutes.
5. Spread the onions and garlic over the pastry, top with the sliced tomatoes, anchovy fillets and olives, and drizzle with the reserved oil.
6. Bake for 40-45 minutes, until the pastry is crisp and golden.
7. Serve.

olive oil, white onions, garlic, shortcrust pastry, roma tomatoes, anchovy, black olives

Taken from www.food.com/recipe/onion-and-olive-tart-140798 (may not work)