| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 4-6 |
| Cuisine | French |
| Diet | Other |
| Preparation | Easy |
| Calories | 663 |
| Fat | 51g |
| Saturates | 11g |
| Protein | 9.7g |
| Carbs | 43.4g |
| Sugars | 2.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
To make the filling, finely chop 3-4 anchovy fillets. Finely slice the onions. Crush the garlic. Heat the olive oil in a large pan over a low heat. Add the chopped anchovies, onions, garlic and thyme leaves. Cover the pan and cook for approx. 15 minutes, stirring occasionally. Once the onions are softened and slightly golden, remove from the heat and set aside to cool.
Unroll the puff pastry and place it on the lined tray. Score a 1cm border in the puff pastry. Spread the onion and anchovy mixture evenly over the dough, remaining within the border and top it with the remaining anchovies in a criss-cross pattern. Finally, scatter over the olives and drizzle with the extra olive oil.
Place in the oven and bake for approx. 20-25 minutes until the edges are golden.
Serve warm.
