Ingredients
FOR THE ONION MIXTURE
1 ½ tbsp extra virgin olive oil
500g/1lb 2oz (brown-skinned) onions, halved and thinly sliced
2 garlic gloves, chopped
2 sprigs fresh thyme
1 bay leaf
FOR THE BASES
500g/1lb 2 oz puff pastry
a little olive oil
50g can anchovy fillets, drained and halved lengthwise
50g/2oz black olives, stoned
Small bunch parsley, chopped
Method
1. The onion mixture can be prepared up to a day in advance. Put all the ingredients into a heavy-based pan (salt lightly, but add lots of pepper) cover and sweat over a low heat for about 30 minutes, stirring occasionally, until the onions are extremely tender. The finished mixture should be moist, but not browned, nor wet. If there is some liquid lingering in the pan, remove the lid and raise the heat to boil it off. Remove the thyme stalks and bay leaf, then leave to cool.
2. Meanwhile, prepare the bases. Roll the pastry out thinly and cut out four 15cm/ 6”circles. Chill on a baking tray in the fridge for 20 mins (or up to 2 hrs).
3. Heat oven to 220°C/fan 200°C/gas 7. Spread a quarter of the cooked onions thickly onto each circle, leaving a 1cm border around the edge. Arrange 4 strips of anchovy and olives on to each circle. Brush the border lightly with olive oil.
4. Bake for 10 minutes, then reduce the heat to 190C/fan 170C/gas 5 and cook for a further 10 minutes until the pastry edges are puffed and golden brown. Scatter a little parsley on each one and serve hot, warm or at room temperature.
