Onion, anchovy and olive tart

Makes 8 Ready 1 hour + chilling

Olive oil pastry

21⁄4 cups highgrade flour

1 tsp baking powder

1 tsp sugar

1 tsp salt 1⁄2 cup olive oil 1⁄2 cup water

Slowcooked onions

6 brown onions, thinly sliced 1 cup water

3 Tbsp butter

1 Tbsp sugar

1 tsp salt

Garnishes

50g can anchovies, drained and halved lengthwise

1 tsp chopped rosemary or dried rosemary

40 pitted Kalamata olives (approx)

1 tsp finely chopped rosemary leaves

Method

Place flour, sugar, salt and baking powder in a large bowl. Mix oil and water and stir with a knife until dough comes together. Check consistency and add a little extra water if needed — the dough should be soft and supple and easy to press out. Tip dough on to a sheet of baking paper, pressing it together into a disc or log shape. Wrap and rest for at least 20 minutes before using.

Place onions in a large pot with water, butter, sugar and salt. Cover and cook over a medium heat for 30 minutes. Remove the lid and cook, stirring now and then, until all the water has evaporated and the onions are just starting to stick on the bottom (about 15 minutes). Allow to cool.

Store in a jar in the fridge for up to a week, or freeze.

Heat oven to 180degC fan bake. Roll chilled pastry out into a rectangle about 40cm x 30cm on a large sheet of baking paper. Spread with onions, leaving a 1cm border around the edge. Top with parallel lines of anchovies and dot olives between.

Sprinkle with rosemary. Bake until golden and crisp (about 4550 minutes).

Serve hot or at room temperature.

Annabel says: Don’t be surprised by how many onions go into this recipe, you’ll be amazed how much they melt down when they cook. The onions will keep in the fridge for about a week or freeze well. You can swap the olive oil pastry for storebought savoury shortcrust.