Recipe: Caramelised Onion and Anchovy Tart (Pissaladière)

Pissaladière is a type of pizza, originating from Provence in the South of France, and comprises caramelised onions, anchovies, olives and fresh herbs. This is an easy version, using ready-made puff pastry and is equally delicious. Serve it as an entrée , for lunch with a salad, or cut it into small pieces and serve as finger food.

Ingredients (serves 4):
¼ cup olive oil
750g onions, sliced
1 tablespoon fresh thyme leaves
16 anchovy fillets, halved lengthways
12 black olives, halved lengthways
2 sheets frozen ready-rolled puff pastry, partially thawed

Method (prep 15 mins, cook 50 mins):

1.    Heat olive oil in a large lidded frypan, add the sliced onions and ½ teaspoon of sea salt and cook over low heat for 20 minutes, covered, stirring occasionally.
2.    Preheat oven to 220°C (200°C fan-forced).  Line a large baking tray with baking paper.  Stir the thyme leaves through the onion mixture and cook uncovered a further 10 minutes, stirring occasionally.
3.    Seal the puff pastry sheets together and trim to make a 35cm x 24cm rectangle.  Place on the prepared baking tray and fold the edges in 1cm to form a raised border. Spread the caramelised onion over the pastry within the border. Criss-cross the anchovies over the onion, then put a half-olive in each diamond. Bake for 20 minutes or until pastry is crisp and golden.  Serve with a salad.