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Ingredients

37g ready-rolled puff pastry
80ml (1/3 cup) extra virgin olive oil
4 large (about 600g) onions, sliced
1 tablespoon brown sugar
2 teaspoons fresh thyme leaves
4 tablespoons black-olive tapenade (see Notes)
20 anchovy fillets
16-20 whole black olives
1 egg yolk, beaten
1 teaspoon balsamic vinegar

Method

Step 1 Roll out pastry to a 24 x 30cm rectangle and cut out a 1cm-wide rectangle from the outside edge. Sit base on a greased oven tray, brush sides with a little water and lay the 1cm-wide rectangle on top, pinching base and sides together to join pastry. Refrigerate for 15 minutes.
Step 2 Heat 3 tablespoons of the oil in a large frypan. Add onions?and cook over low heat for 15 minutes, stirring occasionally. Cover and cook for a further 15 minutes or until soft and tinged golden. Add sugar, half the thyme and season with salt and pepper. Stir to combine, then set aside to cool.
Step 3 Preheat the oven to 190°C.
Step 4 Spread tapenade over pastry base and spread onion mixture over the top. Sprinkle with remaining thyme, crisscross the anchovies on top and dot with olives. Brush edges with egg and bake for 15 minutes.
Step 5 Combine vinegar and remaining oil and brush over tart. Return to oven for 10 minutes until pastry is golden.

Simple pissaladiere

How to make Simple pissaladiere

Ingredients

Method