Onion Pissaladiere
1/4 cup olive oil
3 medium onions, thinly sliced in food processor
1 Tbsp thyme leaves
1 tsp salt
1/2 tsp pepper
1 garlic clove
1 Tbsp balsamic vinegar
Puff pastry squares
1 can good quality anchovies
1/2 cup oil-cured black olives, pitted and halved
Capers, for garnish
1. Warm olive oil in a large sauté pan over medium heat. Add onions, thyme, salt, pepper and the whole garlic clove and cook a few minutes.
2. Reduce heat and cook for 45 minutes, until onions are soft and browned, stirring every 10 minutes.
3. After 20 minutes, remove garlic, finely chop it and return it to pan. Add balsamic vinegar.
4. Preheat oven to 450° Fahrenheit
5. Cut each puff pastry squares into four smaller pieces. Place pastry on a parchment-lined baking sheet and use a fork to pierce holes in the centers, so pastry doesn’t puff in center.
6. Bake 8-10 minutes, then remove from oven.
7. Spread cooled caramelized onions onto each square, leaving a border all around. Add an anchovy, an olive and capers.
8. Bake 10-15 minutes until edges are puffed and golden.
9. Best served straight from the oven.
