Serves 6, prep time 10 minutes, cooking time 25-30 minutes

INGREDIENTS
1 tbsp of olive oil
2 red onions thinly sliced
2 cloves of garlic chopped
1 tbsp of brown sugar
1 tbsp of balsamic gel
Rock salt & black pepper
1 sheet of pre-made puff pastry
1 free-range egg to glaze
1 ½ kg of mixed cherry tomatoes halved
20 fresh anchovies
8 basil leaves thinly sliced

METHOD
Preheat the oven to 180ºC degrees. Heat the oil in a pan over a medium heat, add the sliced onion and season.
When the onions soften, add the brown sugar, garlic and balsamic gel.
Keep stirring, then add a splash of water to dissolve the sugar.
When the onions are caramelised, remove the pan from the heat and
leave to cool.
Next, grease a baking sheet and roll out the pastry.
Using a sharp knife, make cuts 4cm in from each edge.
Brush the edges of the pastry with egg wash and sprinkle with sea salt.
Spread the onion over the pastry, leaving a 4cm gap around each edge.
Top with the cherry tomatoes and bake for 20-25 minutes until the pastry is golden.
Finally, top with anchovies, basil strips and serve with fresh green salad.