Mini pissaladières
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes about 30
Skip to ingredients
Ingredients
- 3 tbsp olive oil
- 4 onions, thinly sliced
- 2 garlic cloves, chopped
- 2 tsp balsamic vinegar
- 1 tsp dried herbes de Provence
- 375g pack ready-rolled puff pastry
- 100g pitted black olives, halved
- few sundried tomatoes, chopped
- 50g can anchovy, drained and halved lengthways
Method
- STEP 1
Heat the oil in a large, wide pan, then fry the onions for 20 mins until softened and lightly golden, stirring occasionally. Stir in the garlic, vinegar, herbs, salt and pepper, then cook for a few mins more. Leave to cool.
- STEP 2
Heat oven to 220C/fan 200C/gas 7. Unroll the pastry and cut into 4cm squares. Put on a large baking sheet, a little apart, then spoon a little onion mix onto each. Top with half an olive or piece of sundried tomato and a strip of anchovy. Bake for 10-12 mins until puffed up and golden.
