Page title and description
- 175g plain flour
- 1 tsp caster sugar
- pinch salt
- 125g cold unsalted butter, cut into small cubes
- about 3 tbsp cold water
- 2 tbsp olive oil
- 4 large onions, finely sliced
- 6 anchovy fillets, cut in half lengthways
- 10 black olives, stoned
Prep time: 20 min
Cooking time: 1h 30 min
Step 1First make the pastry. Put the flour, sugar and salt in a food processor and process briefly to mix. Add the butter and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and stir in enough water to make a dough. Wrap in cling film and chill for at least 30 minutes.
Step 2Heat the olive oil in a large pan, add the onions, then cover and cook gently for about 45 minutes, until soft. Season to taste. Preheat oven to 200°C/Gas 6.
Step 3Roll out the pastry on a lightly floured work surface into a rough 25cm square. Place on a baking sheet, prick with a fork and chill for 10 minutes.
Step 4Spread the onions thickly over the pastry base. Crisscross with the anchovies (or you can write your name in them, if you like) and dot with the olives. Bake for 20 minutes.