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1
In a large frying pan, heat the olive oil and butter over medium heat.
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2
Add the onions and soften them for 5 to 10 minutes, then add the garlic, thyme, and brown sugar.
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3
If your frying pan is overcrowded start by using two frying pans and transfer the onions to one once they have shrunk in size.
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4
Reduce the heat and continue to cook gently until the onions start to caramelize and are meltingly tender (this may be a good time to use a heat diffuser).
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5
This could take up to an hour or more.
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6
Season with salt and pepper to taste.
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7
Remove from the heat and set aside.
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8
Preheat the oven to 220C.
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9
Line a baking sheet with parchment paper.
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10
Unroll the puff pastry and give it a quick roll with a rolling pin.
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11
Place it on the prepared baking sheet.
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12
Then score a line about 1 inch from the edges on each side of the pastrythis will give your tart a raised edge.
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13
Pile the onions onto the pastry, keeping them inside the scored lines.
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14
Place the anchovies on top in a diamond pattern, and place an olive in the middle of each diamond.
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15
Bake for about 20 minutes, or until the pastry edges are puffed and golden and the onions are hot throughout and beginning to brown.
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16
Serve hot, room temperature, or cold.
