With golden pastry and sunshine flavours, this caramelised onion tart couldn't be easier to put together.
Preheat the oven to gas 6, 200°C, fan 180°C.
Heat the oil in a large pan over a medium heat, add the onion, cover, and cook for 5 minutes, until the onion starts to soften.
Add the thyme to the onion, along with the sugar and the balsamic vinegar. Cook for another 5 minutes until the onion darkens and become almost jam-like.
Remove the pan from the heat, stir in the chopped parsley and allow the mixture to cool slightly.
Cover a baking sheet with nonstick baking paper, and then roll out the puff pastry to a rectangle a little smaller than the baking sheet. Lay the pastry on the sheet, score a 1cm (1/2in) border right around the outside of the pastry rectangle and prick all over the centre with a fork.
Spread the onion mixture over the pastry, keeping the border clear, and then arrange the anchovies and olives on top.
Bake for 15 minutes until the pastry has puffed up at the edges and turned golden brown. Serve warm, or leave to completely cool and add slices to a picnic spread or packed lunch.
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Recipe taken from the SORTED Food recipe collection.