2 tablespoons olive oil
2 tablespoons butter
6 brown onions, thinly sliced
2 cloves garlic, crushed
2 teaspoons fresh thyme leaves
2 tablespoons brown sugar
sea salt and ground pepper
2 tablespoons balsamic vinegar
1 sheet frozen butter puff pastry, thawed and halved
8 anchovy fillets, drained
20 black olives
sprigs fresh thyme
1 egg yolk, whisked
Preheat the oven to 180°C fan bake.
Place a flat baking tray in the oven to preheat.
Caramelised onions: Heat the oil and butter in a large sauté pan over medium heat. Add the onions, garlic, thyme and brown sugar. Season generously and cook, stirring frequently, until
the onions are very tender and a good golden colour. This will take 25-30 minutes. Stir in the vinegar and cook for another 5 minutes. Set the onions aside to cool completely.
Roll out each pastry piece on a lightly floured bench to make them a little thinner and longer. Place the pieces on a large sheet of baking paper and score a border 1cm in from the edges, making sure you don’t cut right through the pastry.
Spread half the onions over each piece, keeping them inside the border. Arrange the anchovies, olives and thyme sprigs on top. Brush the pastry border with egg yolk.
Remove the hot baking tray from the oven and slide it under the baking paper.
Bake the tarts for 25 minutes, or until the pastry is puffed, golden and crisp on the base.
To serve: Cut into slices and serve warm.
Cook’s note: It looks like there is a mountain of onions when raw, but they reduce considerably when cooked.