Tart pissaladière

Preheat the oven to 200c and place a baking tray in the oven to heat.

Begin by cooking the onions for the base of the tart. Add a splash of vegetable oil to a heavy-based saucepan before adding peeled and thinly sliced onions (made using a mandolin or sharp knife). Thinly slice the garlic and add to the pan along with some thyme sprigs and 1 tbsp salt. Place on a low heat and cook for 50-60 minutes, stirring regularly, until the onions are evenly caramelised. Remove from the heat and allow to return to room temperature.

To make the tart, place a sheet of parchment paper on your work surface and top with the pre-made sheet of puff pastry.

Leave a 1-inch thick perimeter, then, using a fork, prod the middle of the pastry to prevent it rising during cooking.

Cover the pastry in a thin layer of the caramelised onion mix. Add the anchovy fillets evenly across the onion mix, followed by the olives.

Cook at 200c for 15 minutes until the pastry is golden brown and crispy.

Pick some nice green herb leaves to garnish.

Remove the tart from the oven

Mix the olive oil, mustard and vinegar to create a simple dressing, drizzle on the tart and garnish with the picked herbs. Slice and serve.