Caramelised onion and anchovy tarts

Preheat the oven to 200°C.

Heat a large saucepan over medium heat. Add the oil and onions and cook, stirring occasionally, until golden and caramelised, about 20 − 25 minutes.

Stir in the vinegar, sugar, salt and pepper and continue to cook until thick and syrupy, about a further 5 minutes.

Roll out the pastry. Cut each sheet in half and place on abaking tray lined with non-stick baking paper. Use a fork to score a 1cm border around each rectangle. Divide the onion mixture between the 4 pastry sheets and top with the olives, anchovies and thyme.

Brush the pastry edges with the egg and bake until puffed and golden, about 12 − 15 minutes.

Serve the tarts with a crisp green salad.