Monk's Pissaliere (a sort of a Pizza)

Ingredients:
  • Olive oil 3 Tbsp
  • Onions peeled & sliced 6
  • Frozen puff pastry, 1 lb
  • Defrosted
  • Fresh savory or thyme 2 Tbsp
  • Tomatoes peeled 3 md
  • Tins anchovy fillets rinsed 2
  • Well
  • Black olives (preferable 1/2 c Nicoise)
  • Freshly ground pepper (to Taste)
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Preparation:

Heat olive oil in frypan over medium heat. Add onion and cook until soft and golden but not brown. This will take approx. 30-40 minutes stirring frequently and watching carefully so that onions do not brown.

ADD extra oil if necessary. Meanwhile roll out pastry very thinly on floured surface, then place on a greased 15x9 inch (2L) pan. Generously prick with fork and refrigerate. When onions are cooked slightly.

PREHEAT oven to 450° F.(220C) spread cooled onions over pastry. Slice tomatoes and arrange over pastry. Slice tomatoes and arrange over onions. Top with anchovies - (if you like them) and olives. Season with fresh ground pepper - (to taste)

BAKE 20 minutes. Cut into squares and serve warm or at room temperature. Can be served with drinks or as a first course.

Servings: 6
Source: The MONKS' COOKBOOK, Montreal Qc.
Submitted by: Friar Bob
Date: