A traditional French tart and a close cousin of the popular Italian dish, “pizza” (which, in turn, is not to be confused with the popular American dish, “pizza”.)
Serves 4.
- A little olive oil
- 750g onions, chopped. Substitute one onion for some chopped leek, if desired
- 1 clove garlic, crushed
- Pack of ready-to-roll puff pastry
- 100g anchovy fillets
- Black pitted olives to garnish
- Mixed dried herbs to taste
Preheat an oven to 220 degrees/gas 7. Heat the oil in a large pan and add the onions and garlic. Reduce the heat and simmer gently for half an hour until the onions are soft and golden. Season with freshly-ground pepper.
While the onions are cooking, roll the pastry into a square and cut into four smaller squares, each about the size of a CD case. Place on a baking sheet.
Spread the onion mixture over the pastry, leaving a border around the edges where the pastry will rise. Garnish with anchovies, olives and mixed herbs and bake until golden. Eat hot or cold.