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Heat the oven to 210C (190C fan)/410F/gas 6½. Peel and trim the onion, then cut into four thick, round slices (cross-sections of onion).
Line a hob-appropriate oven sheet with baking paper, then imagine where you will put each piece of onion. Drizzle those areas with olive oil and honey, then season.
Lay two anchovies on top of each seasoned patch and cover them with a piece of onion.
Nestle a few black olives in and around the onions, then season with a little more olive oil, honey, salt and pepper.
Turn on two adjacent hob rings to a medium heat, put the tray on top of the rings and leave the onions to cook undisturbed for five minutes.
Meanwhile, on a lightly floured surface, roll out the pastry and cut it into four rectangles just large enough to cover each piece of onion.
Carefully lay one pastry rectangle on top of each piece of onion, press down around the edges with the back of a fork, then bake for 20 min.
Lay a board on top of the pastry tray, then flip to invert the tarts on to the board. Carefully peel away the paper and serve.