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Olive, anchovy and onion tart with cornbread crust

This hybrid savoury tarte tatin and pizza uses cornbread as its base. One of the great joys of cornbread is that you can make it very simply or you can make little additions. The best thing to make this in is a frying pan (about 20cm) that has a metal handle so you can put it in the oven. From: The Guardian SERVES 4

red onions 4, peeled and halved
olive oil 2½ tbsp
balsamic vinegar 2 tsp
chilli flakes a pinch
salted anchovies a small tin or
roasted red peppers 4, tinned or jarred, cut into strips
marinated pitted black olives 3 tbsp
capers 1 tbsp
Salt and pepper
For the cornbread
plain flour 40g
baking powder 1¼ tsp
bicarbonate of soda ½ tsp
polenta 150g
soft brown sugar 2 tsp
salt ¾ tsp
smoked paprika ½ tsp
eggs 2
milk or plain yoghurt 120ml
grated parmesan 35g (optional)
flavourless oil 45ml
butter 15g, melted
spring onions 2, trimmed and finely chopped (optional)

Preheat the oven to 180C/gas mark 4. Cut the red onion halves into wedges – about 6 per half – toss with 2 tbsp olive oil, balsamic vinegar, chilli flakes and salt. Put into a roasting tray or ovenproof dish and cook for about 25 minutes until the onions are soft and sweet. Stir a couple of times during cooking to avoid sticking or over-browning.

In the meantime, oil the base of a 20cm ovenproof frying pan or similar with the remaining half tbsp of olive oil. Arrange the anchovies in a grid all over the base of the pan. In each square of the grid place an olive and scatter in the capers wherever you like. For a vegetarian version replace the anchovies with strips of roasted red pepper.

Now make the cornbread. Sift the flour, baking powder, bicarbonate of soda and polenta in a bowl, add the sugar, salt and paprika. Whisk together the eggs, yoghurt, cheese (if using), oil, butter and spring onions (if using).

When the onions are ready turn the oven up to 200C/gas mark 6. Put the frying pan with the anchovies, olives and capers over a low flame and start to heat. Once warm, cover the anchovies and olives with a layer of onions – scatter them on gently using a spoon so as not to disturb the anchovies. Now finish the cornbread, add the wet ingredients to the dry and stir until amalgamated – be careful not to overmix. Pour the batter over the hot pan and put in the oven for 15 minutes until the cornbread is cooked. Test by inserting a thin knife blade. If it comes out clean the dish is ready.

Take out of the oven and rest for a few minutes before turning out. Serve warm.