Pissaladiere (French pizza)

Instructions

1. Heat oil in a non-stick frying pan over low heat. Add onion and cook, stirring occasionally, for 20–30 minutes or until softened.
2. Meanwhile, place tomatoes in a frying pan over low heat and cook, stirring occasionally, for 20 minutes or until thick and reduced. Stir in sugar, parsley and cooked onions.
3. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Cut each pastry sheet into 4 squares. Place on prepared trays. Spread the onion mixture over the pastry, leaving a 1cm border around the edge.
4. Cut anchovies into thin strips and arrange in a lattice pattern over onion mixture. Arrange olives on tarts and bake for 12–15 minutes or until pastry is puffed and golden. Sprinkle with thyme leaves and serve.