Pissaladière

£1.40 per portion

Anchovies give a salty punch to this pizza-style tart, balanced beautifully by the sweetness of the meltingly soft onions.

Hands-on time 25min, plus cooling. Cooking time about 50min. Serves 4

2tbsp olive oil

1kg onions, finely sliced

1tbsp fresh thyme leaves, roughly chopped

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

95-100g jar anchovy fillets in oil, drained

About 15 pitted black olives

6-8 cherry tomatoes, halved

1 Heat the oil in a large pan (that has a lid) over low heat. Cook the onions, covered and stirring occasionally, until completely tender, about 15min. Remove the lid, turn up the heat to medium and cook for 10min, stirring frequently to prevent catching, until pale golden.

2 Remove from the heat and stir in the thyme and some freshly ground black pepper. Set aside to cool completely.

3 Preheat oven to 200°C (180°C fan) mark 6. Unroll the pastry on to large baking sheet (leaving it on its baking parchment). Score a border about 1.5cm in from the edge (making sure not to cut all the way through the pastry). Prick inside the border all over with a fork.

4 Spread the onions inside the border in an even layer. Use the anchovy fillets to make a lattice pattern on top of the onions, halving any fillets lengthways if needed to complete the lattice. Place alternating olives and cherry tomatoes (cut-side up) in the lattice diamonds.

5 Cook for 25min, or until golden. Serve with a crisp, green salad, if you like.

PER SERVING 520cals, 13g protein, 30g fat (11g saturates), 46g carbs (16g total sugars), 8g fibre