Pissaladiere

• 1/4 cup olive oil
• 4 onions thinly sliced
• 2 cloves garlic chopped
• 2 stems thyme leaves picked, plus additional, to serve
• 1 birdseye chili pepper seeded and chopped
• 1 1/2 sheets frozen puff pastry thawed
• 9 ounces grape tomatoes mixed, halved, plus additional to serve
• 1/2 cup pitted black olives
• 2 ounces anchovies in olive oil, drained, halved lengthwise
• 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, grape tomatoes, black olives, anchovies, salad

Taken from www.yummly.com/recipe/Pissaladiere-1404564 (may not work)