Ingredients
| 1 bulb | garlic | already roasted (A whole bulb not just one small clove.) |
| 500 g | onions | finely sliced |
| sprigs | thyme | |
| 1 pack | puff pastry | |
| 1 can | anchovies | |
| handful | black olives | |
| olive oil | for cooking |
Method
- Heat the oil in a large, wide pan. Fry the onions for 20 – 30 mins until softened and lightly golden, stirring occasionally.
- Stir in the thyme, salt and pepper and cook for a few minutes more. Leave to cool a little.
- Heat oven to 200°C.
- Unroll the pastry into a neat 40 x 25cm rectangle. Put on a large, lightly oiled baking sheet. Score a border and pop in the fridge.
- Spread the mashed garlic and then the onion mixture over the pastry. Arrange the anchovies in a criss-cross pattern, and stud each with as olive.
- Bake for 25-30 mins until golden.
Serve hot or cold.