Make this fabulous tart for a taste of the Mediterranean this season. The slow cooked onions lend this a dish a sweetness which works in perfect harmony with the anchovies.
Heat the oil and butter in a sauté pan and add the onions and shallots. Cover and cook over a low heat for 15 minutes, until soft. Uncover the pan, increase the heat and cook for a further 10 minutes, stirring, until golden. Stir in the garlic and thyme and cook for a final minute, then spoon into a bowl and set aside to cool.
Preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet in to heat up. On a lightly floured work surface, roll out your pastry to the thickness of a £1 coin and trim to a rectangle, roughly 25x35cm (10x14in). Score a border around the edge, about 2cm (1in) in from the sides. Spoon the onions over the centre of your pastry, spreading them out to the border in an even layer. Top with the sliced red pepper and the anchovy halves.
Brush the border with a little beaten egg and place the baking tray in the oven, on top of the hot baking sheet (this helps conduct the heat). Bake for 25–30 minutes, until the pastry is golden and crisp. Sprinkle with the feta and a few thyme leaves, to serve.
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