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starter | serves 6-8
1. To make the pastry, rub the flour and butter together with your fingers until the mixture resembles breadcrumbs. Stir in the yeast and a pinch of salt, then make a well in the centre, pour in the eggs, and work the mix with your hands until it comes together in a dough. Put it in a floured bowl, cover with cling film and leave to rise in a warm place for 2 hours.
2. Meanwhile, make the filling. Heat the
oil in a pan over a low heat, then add the onion, garlic, anchovies and thyme. Gently fry for 20 minutes, or until the onions are soft, then take it off the heat and stir through the crème fraîche. Set aside.
3. Preheat the oven to 200C/gas 6. Press the dough into a 22cm x 30cm tray, pour in the onion filling and leave to rise for 15 minutes. Bake in the oven for 20 minutes, then lower the temperature to 180C/gas 4 and cook for a further 10–15 minutes. If the onions look like they’re starting to burn, cover with foil. Serve warm – it’s great with a frisée salad dressed with mustard vinaigrette.
Per serving 557 cals, 34.1g fat (17g saturated), 11.4g protein, 48.6g carbs, 11g sugars
Recipe Margot Henderson
Photo Myles New
from Issue 36
ingredients• 40ml olive oil
• 6 brown onions, thinly sliced widthways
• 4 garlic cloves, chopped
• 1Ž2 x 50g tin of anchovies in oil, drained (or about 6 fillets)
• 1 tbsp finely chopped thyme leaves
• 2 tbsp half-fat crème fraîche
• 285g plain flour
• 170g cold unsalted butter, cubed
• 1 x 7g pack of fast-action dried yeast
• 2 eggs, beaten