Onion and anchovy tart

Method

Step 1

Heat the olive oil in a large, heavy-bottomed pan with a lid. Add the onions and turn them over in the oil. Cook over a medium heat for about 10 minutes, stirring occasionally, then add the garlic and some salt and pepper and 2tbsp water. Cover with the lid, turn the heat down to low and continue cooking, stirring, until the onions are completely soft. Make sure the mixture is kept moist so the onions don't burn.

Step 2

Remove the lid and continue to cook until the onions are golden and caramelised. This whole process can take over an hour. Stir often and keep an eye on them. If they are refusing to become golden enough (and you are short of time), add 1tsp sugar, whack the heat up and caramelise them this way. The onion mixture shouldn't be too wet by the end. Leave to cool.

Step 3

For the pastry, put the flour, butter and a pinch of salt in a food processor and whizz until the mixture resembles breadcrumbs. Add 2tbsp cold water and whizz again until it comes into a ball. Cover with clingfilm and put in the fridge for an hour. Heat the oven to 200°C/fan oven 180°C/mark 6 and put in a metal baking sheet to warm up.

Step 4

Roll out the pastry on a piece of baking parchment until you have a rectangle measuring approximately 30 x 36cm. Trim the edges to make a reasonably neat shape. Spread the

Step 5

onions on top, leaving a border of about 2cm. Lay the anchovies in a trellis pattern on top and put an olive in the centre of each diamond. Slide the tart - still on the paper - onto the hot metal baking sheet and cook for 15-20 minutes, or until the pastry is golden round the edges and cooked.