It’s equally delish served warm or at room temp.
100ml extra virgin olive oil
3 red onions, finely sliced
3 white onions, finely sliced
2 tsp dried oregano
Sea-salt flakes and freshly ground black pepper, to season
375g frozen ready-rolled puff pastry sheet or block
1 lemon, halved
GREEN OLIVE TAPENADE
175g pitted olives, chopped (preferably queen green)
1½ Tbsp large capers
80ml extra virgin olive oil
1 clove garlic
1 long green chilli, chopped
2 handfuls flat-leaf parsley leaves, chopped
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.