Serves 6
A classy, intensely flavoured tart. Serve a small slice with a healthy helping of green salad dressed with our Balsamic Vinaigrette. See Ina’s Tip to make anchovies less salty.
Recipe Category

You will need

2 cups (240 g) flour
pinch of salt
pinch of cayenne pepper
½ t (2.5 ml) mustard powder
125 g butter, cold
1 cup (250 ml) cheddar cheese, grated
1 egg yolk, reserve egg white
± ¼ cup (60 ml) cold water, add a little more until a pliable dough is obtained

3 T (45 ml) olive oil
1 kg (± 6) brown onions, peeled, halved and sliced
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
1 egg, separated, reserve white to seal pastry
2 t (10 ml) cornflour (maizena)
1 T (15 ml) water
± 20 anchovy fillets
± 12 black olives, pitted and halved

Ina’s Tip

Taste the anchovies before using. If too salty, soak in water for 30 minutes.


Cheese Pastry

Sift the dry ingredients together twice. Cut in the butter in with a pastry cutter, sharp knife or in a food processor. Add the cheese.

Mix the egg yolk and cold water and use to mix the pastry to a firm but pliable dough. Kneed dough lightly, flatten into a disk, cover with clingfilm and stand at room temperature or chill in the refrigerator for 30 minutes.

The pastry can happily be made the day before.

Spray a 25 cm flan tin with a nonstick cooking spray.

Roll the pastry out, bigger than the flan tin. Line the tin with pastry, prick the bottom with a fork, leave the overhang, it can be trimmed off after baking (overhang prevents shrinking).

Rest the pastry lined tin in the fridge for ± 30 minutes or longer to relax.


For the filling, warm the oil in a large saucepan, add the onions, pre-seasoned with Green Onion Seasoning and stir.

Cover first with a false lid of baking paper and then jam on the saucepan lid tightly. Turn the heat down to a very low setting.

Stir now and again and cook for 30 minutes until onions are soft and caramelized.

Mix the egg yolk with the cornflour and water and add to the onion mixture to thicken it a little.


Adjust the oven rack to the middle position and preheat the oven to 180°C.

Blind bake the pastry for 12 minutes. Remove the baking paper and beads and bake for a further 6 minutes. While still warm, seal the pastry by brushing it with the reserved egg white.

Fill the baked pastry case with the onion mixture.

Arrange anchovy fillets and olives over the top as illustrated.

Bake for a final 15 minutes.

Serve with a well dressed green salad