It’s equally delish served warm or at room temp.
Ingredients
Method
Preheat oven to 200°C fanforced (220°C conventional). Line a large oven tray with baking paper. Heat oil in a large saucepan over a medium heat. Add onion and oregano. Season. Cook until softened. Reduce heat to low. Cook, stirring regularly, for 30 minutes or until onion is caramelised.
Meanwhile, put tapenade ingredients in a food processor. Blitz until a fine paste forms. Set aside.
Roll pastry until 5–7mm thick. Cut in half to make 2 rectangles. Transfer to prepared tray. Roll edges to crimp into borders.
Spoon onion mixture in a generous layer over pastry within border. Arrange anchovies on top. Bake for 12–15 minutes or until golden.
Squeeze over lemon. Dollop tapenade, or make quenelles using 2 spoons. Serve warm or at room temp.