- 24 anchovy fillets
- 24 Niçoise olives, pitted
- To serve: finely chopped chives (optional)
Sour cream pastry
- 330 gm plain flour
- 125 gm cold butter, coarsely chopped
- 100 gm sour cream
- 50 ml extra-virgin olive oil
- 3 onions, halved, thinly sliced
- 5 garlic cloves, finely chopped
- 1 tsp finely chopped thyme
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar
- 1For sour cream pastry, process flour, butter and a pinch of salt in a food processor until fine crumbs form. Add sour cream, process until dough comes together then turn onto on a lightly floured surface and knead lightly. Form dough into a rectangular block, wrap in plastic wrap and refrigerate until chilled (1 hour).
- 2Meanwhile, for caramelised onions, heat oil in a very large saucepan over low heat, add onions and stir occasionally, scraping base of pan if onion starts to stick, until very tender and caramelised (1-1¼ hours), adding garlic and thyme during the last 15 minutes of cooking. Stir through sugar and vinegar and cook until reduced (3-5 minutes), season to taste, set aside.
- 3Roll out pastry on a lightly floured surface to a rough 24cm x 32cm rectangle. Transfer to an oven tray lined with baking paper then refrigerate to rest (30 minutes).
- 4Preheat oven to 180C. Bake pastry until light golden and crisp (20-25 minutes), then place caramelised onion on top, scatter with anchovies and olives and bake until warmed through and golden (10-15 minutes). Scatter with chives, cut into portions and serve warm or at room temperature.
Drink Suggestion: Toasty and complex bottle-aged riesling. Drink suggestion by Max Allen