Pissaladière pinwheels

Directions

• 1. Step 1Heat oil in a medium pan (that has a lid) over low heat. Add onion and a splash of water, cover and cook for 15min, until softened and golden. Stir in the cherry tomatoes and thyme. Turn up the heat to medium and cook, uncovered, for 6-8min, until the tomatoes have broken down. Set aside to cool completely.
  2. Step 2Unroll the pastry on to a lightly floured work surface. Use a rolling pin to roll the pastry longer, so the long edge measures 41cm. Using a sharp knife, trim the pastry into a 20.5 x 41cm rectangle, then cut into 8 equal squares. Arrange on a baking tray, spacing apart, and chill for 15min.
  3. Step 3Preheat oven to 200°C (180°C fan) mark 6. On each square, slice a 5cm diagonal cut from each corner toward the centre. Spoon 1/8 of the onion mixture into the centre of each square. Working 1 square at a time, bring a left-hand side of a sliced corner into the centre, press the point down lightly, then repeat with left-hand side of the other sliced corners, to create a ‘windmill’ effect. Repeat with remaining squares.
  4. Step 4Halve each anchovy fillet lengthways, then cut each strip in 1/2 to make shorter lengths. Lay an anchovy strip along every straight edge of the pastry windmills. Brush all the bare visible pastry with beaten egg, sprinkle over the grated cheese and press 1/2 an olive into the centre of each windmill.
  5. Step 5Cook in the oven for 15-20min, until golden and risen. Serve warm or at room temperature.