Pissaladiere

• 1/4 cup olive oil
• 4 None onions, thinly sliced
• 2 cloves garlic, chopped
• 2 stems thyme, leaves picked, plus additional, to serve
• 1 None birdseye chili pepper, seeded and chopped
• 1 1/2 sheets frozen puff pastry, thawed
• 9 oz mixed grape tomatoes, halved, plus additional to serve
• 1/2 cup pitted black olives
• 1 can (2 oz) anchovies in olive oil, drained, halved lengthwise
• None None Salad, to serve

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 425u0b0F. 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.

olive oil, onions, garlic, thyme, birdseye chili pepper, pastry, mixed grape tomatoes, black olives, anchovies, salad

Taken from recipes-plus.com/api/v2.0/recipes/25237 (may not work)