Pissaladière with pickled walnuts

1. Start with the onions. Using a heavy bottomed pan and a small bit of olive oil, add the onions and garlic and let them start to sweat down. After three minutes add the white wine, salt and pepper. Cook for a further three minutes and then add the butter. Continue to sweat the onions for 20 minutes until light brown in colour and very soft to touch.

2. Remove from the heat and set aside.

3. Preheat the oven to 180ºC.

4. Line a baking tray with parchment and place the puff pastry on it. Score a border around the outside, about 1cm in from the edges, taking care not to cut right through the pastry. Bake blind (with parchment paper over the pastry and baking beans keeping it in place) for 18-20 minutes.

5. Remove from the oven and carefully push down the middle that may have risen in the oven.

6. Cover the centre of the tart with the onions, then scatter the anchovies, olives and walnuts evenly on top. Place the goat’s cheese slices on top and bake again for a further 10 minutes, until the cheese is nicely melted.

7. Slice into small squares and serve with salad.