With its anchovie latticework, dark olives and rich layer of caramelised onions and garlic, this provençal classic – originally from Nice – is delish...
Coat the bottom of a heavy frying pan with olive oil. Heat, then add the onions, garlic, thyme, and salt. Cover, then stew over a medium heat for 1 hour or more, stirring frequently, until the onions are completely soft and reduced to about one third of their original volume. They should turn a nice golden colour, but not brown, Strain the onion mixture, reserving the liquid.
Preheat your oven to 180C, roll your puff pastry about 2mm flat, brush with melted butter and pop into your oven for 10/12 minutes.
Spread your onion mixture over the prebaked puff pastry. Garnish with the anchovy fillets in neat diagonal lines to create a diamond pattern. Put a black olive at the centre of each gap in the grid.
Put your tart in the oven for 10 minutes to allow the anchovy and olives to bake into the onions. Just before serving, drizzle the tart with the reserved onion liquid.
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(Rolled out, as per packet instructions)