Anchovy tart

serves 6
ingredients
butter for greasing
350g/12oz shortcrust pastry
300g/11oz onions, chopped
90ml/31⁄2fl oz olive oil
10 anchovy fillets in oil, drained
7 black olives, pitted and halved
1 teaspoon dried fennel
freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking sheet
with butter.
• Roll out the dough to a 20cm/8in square, 5mm/1/2in thick. Place on the
baking sheet and roll the edges to make a rim. Prick the dough all over.
• Fry the onion in 75ml/3fl oz olive oil until golden and spread over the
dough.
• Soak the anchovies in water for a few minutes, then rinse and dry them
on kitchen paper.
• Arrange the anchovies over the onion in a diamond shape. Decorate
each diamond with the halved olives and sprinkle with freshly ground
pepper, the fennel and the remainder of the olive oil.
• Bake in the oven for 30 minutes. Serve immediately with a tomato salad.