Heat the oil in a pan and gently fry the onions, garlic, oregano and chilli flakes for 25-30 minutes until soft and golden. Season well with sea
salt flakes and black pepper and allow to cool.
Preheat the oven to 200C/180CF/Gas 6. Unroll the pastry, place on a baking sheet and score a line around the inside approx. 1.5cm from the edge. Spread the sticky onions all over the middle, then arrange the anchovies over the top.
Bake for 20-25 minutes until golden and crisp. Serve with a green salad.
Recipes and photographs taken from The Spanish Pantry by José Pizarro, photography by Emma Lee (Quadrille, £28)
