Save to your scrapbook
Onion, caper and olive pissaladière
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 large onions, very thinly sliced
4 sprigs thyme, leaves picked
1 tbsp extra virgin olive oil
10g unsalted butter
4 garlic cloves, crushed
320g sheet ready rolled all butter puff pastry
25 black olives, pitted
1½ tbsp capers, drained
¼ x 25g pack flat leaf parsley, leaves roughly chopped
1. Put the onions, thyme, oil and butter in a large heavy-based pan and set over a very low heat. Cook gently for 20 minutes, then add the garlic and cook for 15-20 minutes more, stirring now and then, until the onions are very soft and sweet. Take care not to let them burn.
2. Preheat the oven to 220˚C, gas mark 7. Lay the sheet of pastry out on a baking tray lined with baking parchment. Score a border 2cm in from the edge, taking care not to cut the whole way through. Spread the onions inside the border and scatter over the olives and capers. Bake for 20 minutes, until the edges of the puff pastry have risen and are deep golden and crispy. Scatter over the parsley; serve at once.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Sep 26 12:30:22 BST 2019.