Pissaladiere recipe

• 60 ml (2.1fl oz) olive oil
• 2 tbsp butter
• 1 kg (2.2lbs) onions
• 4 garlic, coarsely chopped
• 4 sprigs fresh thyme, leaves only
• 1 tsp soft light brown sugar
• 1 sheet puff pastry
• 16 anchovy fillets
• 1 handful black olives

1. In a large frying pan, heat the olive oil and butter over medium heat.
2. Add the onions and soften them for 5 to 10 minutes, then add the garlic, thyme, and brown sugar.
3. If your frying pan is overcrowded start by using two frying pans and transfer the onions to one once they have shrunk in size.
4. Reduce the heat and continue to cook gently until the onions start to caramelize and are meltingly tender (this may be a good time to use a heat diffuser).
5. This could take up to an hour or more.
6. Season with salt and pepper to taste.
7. Remove from the heat and set aside.
8. Preheat the oven to 220C.
9. Line a baking sheet with parchment paper.
10. Unroll the puff pastry and give it a quick roll with a rolling pin.
11. Place it on the prepared baking sheet.
12. Then score a line about 1 inch from the edges on each side of the pastrythis will give your tart a raised edge.
13. Pile the onions onto the pastry, keeping them inside the scored lines.
14. Place the anchovies on top in a diamond pattern, and place an olive in the middle of each diamond.
15. Bake for about 20 minutes, or until the pastry edges are puffed and golden and the onions are hot throughout and beginning to brown.
16. Serve hot, room temperature, or cold.

olive oil, butter, onions, garlic, thyme, brown sugar, pastry, anchovy, handful black olives

Taken from www.lovefood.com/guide/recipes/46749/pissaladire-recipe (may not work)