Pissaladiere with roasted roma tomatoes
3 medium, thinly sliced
reduced-fat puff pastry
1 individual, just thawed
anchovy fillets in oil, drained
35 g, (buy 45g can), thinly sliced
black olives, drained
100 g, (kalamata), halved
2 tsp, (lemon)
1 clove(s), thinly sliced
50 g, crumbled
6 medium, (roma), halved lengthways
- 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.
- 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.
- 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.
- Serve pissaladière with roasted roma tomatoes.