Onion, Olive & Feta Puff Pastry

Onion, Olive & Feta Puff Pastry

  • prep
  • cook
  • 6 servings


  • 1 red onion, sliced

  • 1 teaspoon extra virgin olive oil

  • 1 tablespoon butter

  • 1 tablespoon light brown sugar

  • 1 tablespoon balsamic vinegar

  • 1 frozen puff pastry sheet, thawed

  • ½ cup artichoke hearts

  • ¾ cup crumbled feta

  • 1/3 cup Lindsay Kalamata Olives, sliced in half lengthwise

  • 1/3 cup Lindsay Queen Stuffed with Garlic, sliced in half lengthwise

  • 1/3 cup Manzanilla Olives Stuffed with Pimiento, sliced in half lengthwise

  • 1 egg

  • Salt & Pepper

Cooking Directions

  1. Preheat oven to 425º F.

  2. Cut the onion in half and slice each half thinly. To caramelize onions, heat olive oil and butter in a pan over medium heat until simmering and add onion slices. Stir occasionally, until lightly golden and soft, about 8 minutes. Add the sugar and balsamic vinegar, then cook for another 5 minutes until the juices are reduced and syrupy. Remove from heat and set aside.

  3. Unroll the puff pastry dough onto a baking tray. Score a line one finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the artichoke hearts, feta, and olives over the onion mix.

  4. Make an egg wash by combining 1 egg with 1 tablespoon of lukewarm water. Brush over scored edges of puff pastry.

  5. Bake pastry in oven for 20 minutes, until the pastry has risen and the edges are golden. Cut into wedges and serve.