Mini pissaladières

• olive oil↗3 tbsp tbsp
• onions↗4

  thinly sliced

• garlic cloves↗2

  chopped

• balsamic vinegar↗2 tsp tsp
• dried herbes de Provence↗1 tsp tsp
• pack ready-rolled puff pastry↗375g g
• pitted black olives↗100g g

  halved

• sundried tomatoes↗few

  chopped

• can anchovy↗50g g

  drained and halved lengthways

Step-by-step instructions

1. 1

   Heat the oil in a large, wide pan, then fry the onions for 20 mins until softened and lightly golden, stirring occasionally. Stir in the garlic, vinegar, herbs, salt and pepper, then cook for a few mins more. Leave to cool.

2. 2

   Heat oven to 220C/fan 200C/gas 7. Unroll the pastry and cut into 4cm squares. Put on a large baking sheet, a little apart, then spoon a little onion mix onto each. Top with half an olive or piece of sundried tomato and a strip of anchovy. Bake for 10-12 mins until puffed up and golden.