4 tbsp olive oil
4 large onions, thinly sliced
1 garlic clove, crushed
1 x 340g/12oz ready-rolled sheet puff pastry
125g/4oz roasted red (bell)peppers in oil, drained and sliced
1 x 50g/2oz can anchovies in olive oil, drained
12 pitted black olives, halved
salt and ground black pepper
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Heat the oil in a deep frying pan over a low heat. Add the onions and garlic and cook gently for 30 minutes, stirring occasionally, until the onions are really soft and golden.
3 Meanwhile, cut the pastry into six equal rectangles and place on two small baking sheets.
4 Divide the cooked onion among the pastry bases, spreading it out evenly and leaving a 1cm/½in gap around the edges. Arrange the red peppers in a diamond-shaped lattice pattern over the top.
5 Cut the anchovies in half lengthways and arrange on top of the onions. Dot with the olives and sprinkle with thyme.
6 Cook in the oven for 20–25 minutes until golden and crisp.