Pissaladiere with roasted roma tomatoes
11
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
With salty anchovies and creamy feta, this crunchy French pizza is a definite crowd pleaser. Slice in quarters and serve warm or cool. Bon appetit!
Ingredients
Olive oil
1 tbs
Brown onion
3 medium, thinly sliced
Brown sugar
1 tbs
Balsamic vinegar
1 tbs
Reduced-fat puff pastry
1 sheet(s), just thawed
Salted anchovies in oil, drained
35 g, (buy 45g can), thinly sliced
Black olives, drained
100 g, (kalamata), halved
Fresh thyme
2 tsp, (lemon)
Garlic
1 clove(s), thinly sliced
Feta cheese
50 g, crumbled
Tomato(es)
6 medium, (roma), halved lengthways
Instructions
1
Heat 2 teaspoons oil in a large non-stick frying pan over low heat. Add onion and cook, stirring occasionally, for 20 minutes or until softened. Stir in sugar and vinegar and cook for 5 minutes. Cool for 10 minutes.
2
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place pastry on prepared tray. Spread onion mixture over pastry, leaving a 1cm border. Bake for 20 minutes. Arrange anchovies in a lattice pattern over onion mixture. Place olives in centre of each diamond. Sprinkle with feta and bake for 10 minutes or until golden.
3
Meanwhile, combine remaining oil, thyme and garlic in a bowl. Add tomatoes and toss to coat. Season with salt and freshly ground black pepper. Place tomato mixture on prepared tray. Bake with pissaladière for 30 minutes or until tender.
4
Serve pissaladière with roasted roma tomatoes.
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