• Caramelised onion and anchovy tarts

    Serves: 4
    Cooking Time: 1 hour


    • 60ml (¼ cup) olive oil
    • 6 large brown onions, sliced
    • 125ml (½ cup) sherry vinegar
    • 100g (½ cup) brown sugar
    • sea salt and freshly ground black pepper, to taste
    • 2 x 200g rolls ready-made puff pastry, thawed
    • 65g Kalamata olives, pitted and halved
    • 12 anchovy fillets
    • 12 sprigs fresh thyme
    • 1 large egg yolk, lightly beaten



    Preheat the oven to 200°C.


    Heat a large saucepan over medium heat. Add the oil and onions and cook, stirring occasionally, until golden and caramelised, about 20 − 25 minutes.


    Stir in the vinegar, sugar, salt and pepper and continue to cook until thick and syrupy, about a further 5 minutes.


    Roll out the pastry. Cut each sheet in half and place on abaking tray lined with non-stick baking paper. Use a fork to score a 1cm border around each rectangle. Divide the onion mixture between the 4 pastry sheets and top with the olives, anchovies and thyme.


    Brush the pastry edges with the egg and bake until puffed and golden, about 12 − 15 minutes.


    Serve the tarts with a crisp green salad.