1 Preheat the oven to 220°C (200° fan) | 425F | gas 7.
2 Heat the olive oil in a hot pan. Saute the onions for about 8 minutes until soft. Season the onions with salt and pepper. Add the herbs.
3 Drain the olives and anchovies.
4 Unfold the puff pastry and place on a baking sheet lined with parchment paper. Brush with the créme fraîche.
5 Crumble the goat cheese over the top. Season with pepper and a little salt. Evenly distribute the onions over the tart. Top with the olives and anchovies.
6 Bake for 20 minutes in the preheated oven until golden brown. Slice into rectangles and serve.