A French classic nonetheless: found all around Côte Azur, is a quick and tasty snack, either good for goûter or as a starter.
This is my cheat version: the original one calls for bread dough as a base, little Provençal black olives and fresh anchovies. This is slightly different, but it won’t loose in taste 🙂
1 roll puff pastry
3-4 onions (for the one in the pictures I’ve used red onions)
2 tablespoon extra virgin olive oil
8 preserved anchovies
12 black olives
For 6 people as a starter
- Finely slices the onions.
- Preheat the oven at 180° C.
- In a Dutch oven preheat the oil. Add the onion, lower to the minimum the flame under the casserole and let the onion stew for 20-30 minutes, until tender and slightly caramelized.
- Roll out the puff pastry. With a pointed knife, make a cut form 1 centimetres from the border, following the shape of your pastry.
- Once the onions are cooked, transfer them inside the perimeter the you design with the knife.
- Over the onions add olives and anchovies.
- Bake for 30-35 minutes, until the borders are golden and puffed.
- Serve straight away, or warm or even cold. Enjoy with a good glass of white wine!