Pissaladiere - cooking recipe

Ingredients

1/4 cup olive oil
4 None onions, thinly sliced
2 cloves garlic, chopped
2 stems thyme, leaves picked, plus additional, to serve
1 None birdseye chili pepper, seeded and chopped
1 1/2 sheets frozen puff pastry, thawed
9 oz mixed grape tomatoes, halved, plus additional to serve
1/2 cup pitted black olives
1 can (2 oz) anchovies in olive oil, drained, halved lengthwise
None None Salad, to serve

Preparation

Heat 2 tbsp of the oil in a large skillet on medium heat. Saute onions 5 mins. Add garlic, thyme and chili pepper and saute 15 mins.
Preheat the oven to 425\u00b0F. Press pastry sheets together then roll into a 9 x 16 inch rectangle. Place on large baking pan. Fold 1/4 inch of edges in to form border. Spread with onion mixture and tomatoes.
Bake 20 mins. Spread with olives and anchovies. Bake 10-15 mins, until pastry is golden. Sprinkle with additional tomatoes and thyme. Cut into squares and serve with salad.