Servings: 4-6


Knob of butter (2 Tbsp), for frying
NOMU Extra virgin olive oil for frying
3 large red onions, peeled and thinly sliced or cut into small wedges
2 Tbsp (30 ml) NOMU Provençal Rub
400 g ready-made puff pastry
1 jar (100 g) good quality anchovies
8 sundried tomatoes, chopped
12-16 black olives, pitted and chopped
NOMU Sea Salt
NOMU Black pepper
Fresh basil, to garnish
Basil pesto, to serve (optional)


Heat the butter and a good glug of NOMU Extra Virgin Olive Oil in a frying pan. Add the onions and NOMU Provençal Rub. Sauté for a couple of minutes, then reduce heat to low and cook the onions for about 20 minutes, or until they are sweet and soft. Remove from heat and allow to cool.

Preheat oven to 190 °C. Roll the puff pastry out into a rectangle or square about ½ cm thick and score a border approximately 2 cm in from the edges. Spread the cooled onions evenly over the pastry and arrange the anchovies neatly in a lattice pattern over the onions. Scatter the sundried tomatoes and olives on top and season with NOMU Sea Salt and NOMU Black Pepper. Be cautious with the salt, as the anchovies and olives are already quite salty.

Place in the oven and bake for about 30-40 minutes or until the pastry is cooked through, golden brown, and crisp. Remove from the oven and garnish with fresh basil and dollops of pesto just before serving.

Thank you to NOMU for sharing this recipe