Monk's Pissaliere (a sort of a Pizza)

  • 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) image placeholder

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