Summary

Ingredients

For covering:

• 300 g onion (s), red
• 300 g onion (s), white
• 1 large red pepper (s)
• 3 tablespoon olive oil
• 1 pinch salt
• 1 pinch pepper
• 5 sprig (s) thyme
• 5 stalks parsley
• 10 anchovy fillet (s)
• 50 g olives, black

For the yeast dough:

• 20 g fresh yeast
• 500g flour
• 300 ml water
• 1 teaspoon, leveled salt

Also:

• 30 grams flour
• 10 g butter

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Instructions

1. Peel and halve both types of onion and cut into fine slices. Quarter and core the peppers and cut into fine strips. Heat the olive oil in a pan and first fry the onion slices for 10 minutes until light brown, then add the peppers and fry for another 5 minutes. Season with salt and pepper. Finely chop the thyme and parsley and add half of them to the onions.
2. For the tart dough, heat 300 ml of water and dissolve the yeast in it. Add the flour and a level teaspoon of salt and work everything into a smooth dough. Let the dough rise briefly, covered.
3. Brush two tart forms with a diameter of 15 cm with 10 g butter and dust with 30 g flour. Roll out the yeast dough about 4 mm thick, cut out two circles and place in the molds. Prick the dough several times with a fork and fill with the onions. Cut the olives into rings and place on the tarts. Then bake in the oven at 220 ° C for 25 minutes.
4. Cover the finished tarts with the anchovies and serve with the remaining herbs.