PISSALADIERE.

Ingredients....1 and 1/4 sheets of puff pastry, 3 tbs of oil, 2 large onions, thinly sliced, 1 tbs of minced garlic, 5 tomatoes, sliced, 25 gm of dried thyme, 1 dsp of brown sugar, cracked black pepper to taste, 1 dsp of dried rosemary, 125 gm of anchovies, whole or sliced black olives to decorate. Line a baking tray with baking paper. Preheat your oven to 200 deg C. Place the pastry sheet on the lined baking tray, cut 4 small strips from the 1/4 sheet of puff pastry and set aside. Refrigerate till required. Heat the oil in a large frying pan ad the onions and cook over a high heat, stirring to prevent burning. Add the garlic, thyme, sugar and cracked black pepper. Continue cooking till the onions begin to caramelise. Sprinkle the base of the pastry with the dried rosemary, border the dough with the pasrty strips. Now spread the onion mixture over the dough and top with the sliced tomatoes. Season with the cracked pepper. Arrange the anchovies over the tomatoes in a lattice pattern and fill the diamonds shapes with the sliced olives. Place in the preheated oven and cook for 25 / 30 minutes until golden and the edges pufffed. If you are not a fan of anchovies or olives, cover the tomatoes with salami slices and strips of cheese. Enjoy...