3 tbsp extra virgin olive oil, plus a little extra
3 red onions, peeled, halved and thinly sliced
sea salt, black pepper
350g puff pastry
8 salted anchovy fillets
8 black olives, pitted and torn in half
1 medium egg, beaten with 1 tbsp water
Heat 3 tablespoons of olive oil in a large pan, add onions and season with salt and pepper. Stir then cover and cook over a low heat for 20-25 minutes, stirring occasionally until they're soft and translucent.
Preheat the oven to 200C fan oven/220C or 425F electric oven/Gas 7.
Thinly roll out the pastry on a lightly floured surface and cut out four 15cm circles. Place these on a baking tray and scatter over the onion to within 1cm of the rim. Drape the anchovy fillets on top, and scatter over the olives.
Paint the exposed rimof each tart with the beaten egg and drizzle a littleolive oil over the onions and anchovies.
Bake the tarts for 20 minutes until the rims are golden and puffed, then remove and leave to cool for 10-15 minutes. Best eaten warm.Reuse content