This delicious and easy to make dish is a firm favourite among my friends and family. It's great served as a canape, or as a main dish served with a watercress and rocket salad on a warm day. —Victoria Barton Rosenthal
Ready made puff pastry such as Pepperridge Farm (use one sheet)
Egg, for glazing
Red onions (one large or 2 small), sliced into rings
Take your pastry out of the freezer and allow to defrost. You can make your own puff pastry if you choose to.
Preheat your oven to 400F
On a clean work surface, sprinkle some flour and roll out the pastry using a rolling pin. You should ensure that is about 1cm thick. The pastry will be in a rectangular shape.
Separate your egg and retain the yolk. Beat well with a little water to create an egg wash.
Using a pastry brush, spread the egg wash along the outer corners of the pastry and fold in the edges to create a crust. continue to coat the pastry with the egg wash.
Line a baking sheet with parchment paper, and transfer the pastry to the sheet.
Put into the oven for approximately 10 minutes. This will help the puff pastry become crispy.
Whilst the pastry is cooking, slice a red onion into rings, and sautee in water over a medium heat until soft. Once the water has evaporated, add 1/4 cup of brown sugar. Stir the sugar into the onions to ensure they are coated.
The onions usually take around 10 minutes to caramelise in my experience. At this point, add a couple of splashes of the balsamic vinegar and stir.
Take the pastry out of the oven (it should be starting to crisp), and spread the caramelised onions on to the pastry, ensuring they are evenly distributed.
Open your anchovies and give them a rinse under cold water if they came packed in salt. Arrange the anchovies as desired over the tart.
Sprinkle on the chives and thyme, if using.
Finally, if using, cut the goat's cheese into rounds and place on to the tart.
Pop the tart back into the oven for a further 15/20 minutes or until golden.
Remove from the oven, season to taste, cut into slices, and serve hot or cold.