Pissaladière Windmills

Inspired by a French classic, these savoury bites are perfect for picnics. Hands-on time 30min, plus cooling and chilling. Cooking time about 45min. Makes 8 1tbsp olive oil

1 onion, finely sliced

100g cherry tomatoes, halved ¼tsp dried thyme

320g ready-rolled puff pastry, we used Jus-rol

Plain flour, to dust

8 anchovy fillets in oil, drained 1 medium egg, beaten

15g Gruyère cheese, finely grated 4 pitted black olives, halved

1 Heat the oil in a medium pan (that has a lid) over low heat. Add the onion and a splash of water, cover and cook for 15min, until softened and golden. Stir

in the cherry tomatoes and thyme. Turn up the heat to medium and cook, uncovered, for 6-8min, until the tomatoes have broken down. Cool completely.

2 Unroll the pastry sheet on to a lightly floured work surface. Use a rolling pin to roll the pastry longer, so the long edges measure 41cm. Using a sharp knife, trim the pastry into a 20.5 x 41cm rectangle, then cut into 8 equal squares. Arrange on a baking tray, spacing apart, and chill for 15min.

3 Preheat oven to 200°C (180°C fan) mark 6. On each square, slice a 5cm diagonal cut from each corner toward the centre. Spoon ⅛ of the cooled onion mixture into the centre of each square. Working 1 square at a time, bring a left-hand side of a sliced corner into the centre, press the point down lightly, then repeat with the left-hand side of the other sliced corners, to create a ‘windmill’ effect. Repeat with remaining squares.

4 Halve each anchovy fillet lengthways, then cut each strip in ½ to make shorter lengths. Lay an anchovy strip along every straight edge of the pastry windmills. Brush all the bare visible pastry with the beaten egg, sprinkle over the Gruyère and press ½ an olive into the centre of each windmill.

5 Cook in the oven for 15-20min, or until golden and risen. Serve warm or at room temperature. PER WINDMILL 202cals, 5g protein, 13g fat (8g saturates), 17g carbs (2g total sugars), 1g fibre GET AHEAD Cook up to 3 days ahead; cool and chill in an airtight container. To serve, reheat on a baking sheet in an oven preheated to 200°C (180°C fan) mark 6 for 10min, or allow to come up to room temperature.