Pissaladiere

Ingredients You Need

• 1/2 cup olive oil

• 3 medium onions, thinly sliced

• 2-1/2 teaspoons salt, divided

• 1 teaspoon freshly ground black pepper, divided

• 1/3 cup flour

• 3 packages (17.4 oz. each) frozen puff pastry sheets, (2 sheets each) thawed

• 6 tomatoes, thinly sliced

• 1-1/2 cups coarsely chopped Lindsay® California Ripe Pitted Olives or Lindsay® Greek Kalamata Pitted Olives

• 1 cup thinly sliced fresh basil

• 1/2 chopped fresh parsley

Cooking Directions

1. Heat oven to 425°F.

2. Heat oil in a large sauté pan over medium-high heat. Add onions, 1-1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Sauté onions until translucent, about 10 minutes.

3. Lower heat to medium; cook onions until golden brown and caramelized, about 15 minutes. Remove from heat; reserve.

4. Sprinkle flour on a work area; roll out puff pastry using more flour as necessary to keep pastry from sticking. Roll each sheet pastry into a rectangle 11x13-inches.

5. Place the sheets on a large parchment-lined sheet pan. Fold the edges of each sheet 1/2-inch over the pastry to form a rim. Press the edges with the tines of a fork.

6. Place the sheets on a large parchment-lined sheet pan. Fold the edges of each sheet 1/2-inch over the pastry to form a rim. Press the edges with the tines of a fork.

7. Bake the pissaladiere 20 to 25 minutes or until the pastry is crisp and brown on the bottom.

8. Cut each into quarters and serve hot or at room temperature.