Hot onion tarts

Serves 4

This is one of those starters that we all love and it features in A Feast of Floyd from his travels to Alsace. It's such a simple dish really and is perfect served at dinner parties or as a delicious snack for a school lunch or a picnic.

200g ready-made butter puff pastry, rolled to about one-third of a centimetre thick
50g butter
2 large onions, peeled, halved and roughly chopped
2 egg yolks
1tbsp grated Parmesan cheese
100ml double cream
Salt and freshly ground black pepper
8 anchovy fillets

Prick the pastry with a fork and use to line 4 x 8-10cm tart tins, then leave to rest in the fridge for 1 hour. Preheat the oven to 200C/gas mark 6.

Melt the butter in a thick-bottomed pan and gently cook the onion with a lid on for about 10 minutes, turning them as they are cooking until they are translucent. Season and leave to cool a little.

Line the tart tins with discs of greaseproof paper and fill with baking beans and cook in the oven for 7-8 minutes, then remove and leave to cool a little.

Mix the egg yolks, Parmesan and cream with the onions and re-season if necessary. Remove the paper and beans and spoon in the onion mixture, then bake for about 15 minutes or until golden.

Halve the anchovy fillets lengthways, remove the tarts from the tins, lay the anchovies on top and serve.