KEY POINTS:
Celebrate the best of French cuisine with this Bastille Day Pissaladiere
Serves 4
50ml light olive oil
1kg onions, thinly sliced
1/2 tsp cayenne pepper
1 Tbs chopped thyme
Salt and freshly ground black pepper
1 Tbs extra virgin olive oil
4 sheets butter puff pastry or 150g
24 anchovy fillets
24 Nioise olives
1 Tbs balsamic vinegar
3 Tbs olive oil
Rocket leaves
1. Heat the oil in a large pan over a medium heat, add the onion and cook for 45 minutes, stirring occasionally until the onion caramelises. Add the cayenne, thyme and seasoning. Remove from the heat and stir through the extra virgin oil.
2. Preheat oven to 220C. Lightly grease an oven tray. Cut four 20cm circles from each pastry sheet, transfer to the oven tray and prick with a fork. Bake for 5 minutes or until golden.
3. Divide the onion mixture between the pastry bases and spread evenly leaving a 1cm boarder. Place anchovies and olives on top and bake for a further 5 minutes.
4. Whisk the balsamic vinegar with the olive oil and toss with the rocket leaves.