makes about 50
2 tablespoons oil
4 onions, finely sliced
2 sheets frozen puff pastry, thawed
1/3 cup sun dried tomato pesto
10 anchovies, finely chopped
1/4 cup fresh basil leaves, finely shredded
1. Preheat the oven to moderately hot 200°C (400°F) Gas 6. Heat the oil in a large pan and cook the onion over medium heat for 20 minutes, or until soft and golden. Cool.
2. Lay each sheet of pastry on a lightly greased oven tray, then spread the tomato pesto evenly over the pastry. Scatter the onion over the top.
3. Sprinkle the anchovies and basil over the top and bake for 20 minutes, or until the squares are puffed and golden. Cool, then cut into squares. Serve warm or at room temperature.
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Cook the onions 2 days ahead and refrigerate. Bake no earlier than 2 hours ahead.