Serves: 2-3
  • 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
  1. 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.
  2. Spread onions over the pastry and top with the anchovies and the olives and cook for 25 mins or until golden.


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