Onion and anchovy tarts

Makes 24

You will need two mini muffin tart tins. Any mixture leftover can be frozen.

Shortcrust pastry, see quails’ egg tart recipe

4 medium onions

A small can of anchovies

Freshly-ground black pepper

½ tablespoon balsamic vinegar (optional)

1 tablespoon olive oil

1 clove of garlic

Sun-dried tomatoes in oil, for garnish

Feta cheese, for garnish

• Preheat the oven to 200C (400F, Gas mark 6). Peel and chop the onions as finely as possible and crush the garlic. Heat the oil in a large pan then tip in the onions. Add the garlic and season with black pepper (no salt). The cooking of the onion is crucial. First, it should fry to give it some colour, then cook it slowly with a lid on so the onions become very soft. Finally, increase the heat and remove the lid to reduce the liquid and cook it to an almost jam-like consistency. Towards the end of the cooking add the chopped anchovies and the balsamic vinegar (if using). Allow the mixture to cool. Line the tins with the pastry and fill with the onion mixture, three-quarters full. Bake in the oven for about 15-20 minutes or until cooked. To serve, garnish each tart with a piece of sun-dried tomato and a square of feta cheese. These tarts are best served warm