Pissaladiere & tomatoes

Salty anchovies with juicy tomatoes make the perfect combination for a snack, or a delicious family dinner

Serves 4

What you need:

• 500g Jus-Rol™ Frozen All Butter Puff Pastry - thawed
• 4 large onions - peeled, halved and thinly sliced
• Olive oil
• 50g butter
• Approx. 36 anchovy fillets - drained
• 36 black olives
• Sprigs of fresh thyme
• 3 tomatoes – sliced
• Salt and black pepper
• Beaten egg to glaze

What you do:

1. Preheat oven to 220°C, (200°C for fan assisted), 425°F, Gas Mark 7.
2. Melt butter with 2tbsp. of olive oil in a large, heavy frying pan and gently saute the onions until they are a golden brown - scatter with a few sprigs of thyme towards end of cooking time, season and then allow to cool.
3. Meanwhile, roll out pastry to a rectangle roughly 30cm x 20cm / 12 x 8in and cut out 4 small rectangles - each approx. 15 x 10cm / 6x4in, place on a lined baking sheet and score a border around the edges.
4. Divide the cooled onion between the rectangles and spread to within the borders, and top with some thinly sliced tomato. Then arrange the anchovy fillets on top in a criss-cross pattern and finally dot the olives amongst the anchovies and scatter more thyme leaves over the top.
5. Brush the borders with beaten egg and bake for approx. 15 minutes until pastry is risen and golden brown. Serve warm or cold.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy