- 375g puff pastry
- 3 large onions
- 2 cloves garlic
- 1 sprig fresh thyme
- 12 fresh basil leaves
- butter and olive oil
- 250g jar anchovies, thoroughly drained
- 20 pitted black olives, halved
- Pre-heat oven to 200C/Gas 6. Grease and line a large baking tray, roll out pastry on a floured surface, place on the tin, fork all over and score 1-2cm in from the edge. Gently cook the onions, garlic, basil and thyme in butter and oil over a low heat for 20-25 mins or so, stirring frequently until pale gold and soft.
- Spread onions over the pastry and top with the anchovies and the olives and cook for 25 mins or until golden.