Pissaladiere

Name: Pissaladiere
Ingredients: 1/4 cup olive oil; 4 onions thinly sliced; 2 cloves garlic chopped; 2 stems thyme leaves picked, plus additional, to serve; 1 birdseye chili pepper seeded and chopped; 1 1/2 sheets frozen puff pastry thawed; 9 ounces grape tomatoes mixed, halved, plus additional to serve; 1/2 cup pitted black olives; 2 ounces anchovies in olive oil, drained, halved lengthwise; salad to serve

10 ingredients

3 steps

Ingredients

1/4 cup olive oil
4 onions thinly sliced
2 cloves garlic chopped
2 stems thyme leaves picked, plus additional, to serve
1 birdseye chili pepper seeded and chopped
1 1/2 sheets frozen puff pastry thawed
9 ounces grape tomatoes mixed, halved, plus additional to serve
1/2 cup pitted black olives
2 ounces anchovies in olive oil, drained, halved lengthwise
salad to serve

Directions

1

Heat 2 tbsp of the oil in a large skillet on medium heat. Saute onions 5 mins. Add garlic, thyme and chili pepper and saute 15 mins.
2

Preheat the oven to 425°F. Press pastry sheets together then roll into a 9 x 16 inch rectangle. Place on large baking pan. Fold 1/4 inch of edges in to form border. Spread with onion mixture and tomatoes.
3

Bake 20 mins. Spread with olives and anchovies. Bake 10-15 mins, until pastry is golden. Sprinkle with additional tomatoes and thyme. Cut into squares and serve with salad.