Homemade Anchovy and Caramelized Onion Tart

Anchovies and onions might sound like an odd pairing if you haven’t tasted them together—but when done right, the savory, briny depth of anchovy paired with the sweet, slow-cooked richness of caramelized onion creates something almost magical. Anchovies once bore a reputation for being “too fishy” or overpowering, but food lovers have learned that they add umami, salt, and complexity to dishes without dominating. Meanwhile, onions have a history as one of the most ancient cultivated crops; caramelizing them transforms their sharpness into deep, jammy sweetness.

In this recipe, you get a crust made of almond flour, garlic, herbs, and eggs—gluten-free and paleo-friendly—filled with layers of onions caramelized in olive oil + honey + sherry vinegar, then topped with anchovy fillets, kalamata olives, and thyme. The video (if one were included) might show a special “beauty” ingredient, but the core tart stands strong without it. People often ask what is in an onion & anchovy tart, are anchovy tarts healthy, onion & anchovy tart calories, and what are good sides for anchovy tart—all questions this recipe addresses.

This tart is savory, balanced, and a bit bold—perfect for those who love seafood and even for “seafood haters” curious enough to try. It makes a gorgeous lunch, appetizer, or light dinner option when paired with a green salad.

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Anchovy and Caramelized Onion Tart

Recipe Details

Yield: One 11 1/4 x 8 1/4-inch tart
Active Time: 30 minutes
Total Time: 1 hour

Recipe Ingredients

For the crust:

• 4 cups almond flour
• 1 teaspoon salt
• 2 tablespoons thyme
• 4 cloves garlic, chopped
• 4 tablespoons olive oil
• 2 eggs

For the filling:

• 2 tablespoons olive oil
• 6 onions, very thinly sliced lengthwise
• 1/3 cup honey
• 2 to 3 tablespoons sherry vinegar
• Sea salt and freshly ground pepper, to taste

For the topping:

• 3 1/2 ounces pitted kalamata olives
• 12 anchovy fillets
• Fresh thyme sprigs
• Maldon salt, to garnish

Recipe Instructions

1. Preheat oven to 350°F and prepare an 11¼” × 8¼” rectangular tart pan with removable bottom.
2. Make the crust: In a food processor, pulse together almond flour, salt, and thyme. Add garlic and pulse again until fragrant. Add olive oil and eggs; process until the mixture just comes together into a dough.
3. Press the crust evenly into the bottom and up the sides of the tart pan. Par-bake (pre-bake) for 7-9 minutes, then set aside.
4. Make the filling: Heat olive oil in a large skillet over high heat. Add sliced onions and toss to coat. After 4 minutes, reduce heat to low and allow the onions to caramelize for about 30 minutes, stirring occasionally so they don’t burn.
5. Once onions are deeply caramel brown, stir in honey, sherry vinegar, salt, and pepper; cook for an additional 2 minutes to meld flavors.
6. Fill the pre-baked crust with the caramelized onions. Arrange kalamata olives, anchovy fillets, and thyme sprigs on top.
7. Bake the tart in the oven for 15-20 minutes, until topping is heated through and crust edges are golden. Remove from oven, let crust cool slightly before removing from pan.
8. Garnish with Maldon salt before slicing and serving.

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Anchovy & Caramelized Onion Tart Nutrition Facts

*Estimated per serving (cut into ~8 servings). Based on the live recipe’s ingredient list.

Serving Size	1 slice (1⁄8 tart)
Calories	≈ 320–350 kcal
Protein	≈ 6-7 g
Carbs	≈ 10-12 g
Sugar	≈ 6 g
Fiber	≈ 2 g
Fat	≈ 28-30 g

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Tart Recipe Variations & Tips

• No-Anchovy Option: For people who dislike seafood, omit anchovy fillets and increase olives or add capers for brininess. You’ll still get rich umami from the garlic and thyme.
• Vegan Adaptation: Replace eggs in the crust with a flax-egg or chickpea flour binder, and sub the honey with maple syrup or agave nectar. The texture will shift, but flavor remains compelling.
• Caramelization Control: To avoid burning, slice onions uniformly, stir every few minutes, and adjust the heat—if browning too fast, lower heat. Patience yields the best sweet depth.
• Olive & Herb Swaps: Swap kalamata olives for green olives, or thyme for oregano/rosemary, for a different Mediterranean profile. Garlic could be roasted instead of raw for milder flavor.
• Crust Variations: Try adding a handful of ground nuts (walnut or pecan) to the almond flour crust for extra texture, or use coconut flour (properly balanced) if desired.
• Nutrition & Calories Insight: One serving of this tart (assuming 8 slices) has rich fats from almond flour, healthy oils, and olive oil; calorie content will be higher than simpler tarts but offset by high satisfaction and nutrient density. Anchovies bring protein and omega-3s.
• Serving Suggestions: Serve slightly warm with a crisp green salad or arugula dressed in lemon vinaigrette to cut through the richness. Drizzle extra olive oil or even a squeeze of lemon for brightness.

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Pairings that go with this Tart

• Green salad with lemon vinaigrette — a crisp, bright counterpoint to the savory tart
• Roasted vegetables (e.g. asparagus, zucchini, eggplant) — complement the caramelized onions and herbs
• Olive tapenade or marinated olives — echo the briny anchovy notes in a side dip
• Light soup (like tomato basil or vegetable broth) — makes the tart part of a composed lunch or dinner
• Crusty bread or gluten-free baguette slices — for sopping up flavors and increasing heft of the meal

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Best Times to Try this Tart

• Appetizer or hors d’oeuvre at dinner parties — slice small and serve to guests
• Brunch or lunch menus — elevated, savory tart fits midday meals well
• Wine & cheese evenings — pairs beautifully with white wines or lighter reds
• Garden or patio dining — elegant and flavorful outdoor plate
• Small dinner parties — serve as a light main or shared starter course

Photo credit: Paul Delmont