🧅 Pissaladière with Caramelized Onion and Olives

Name: Pissaladière with Caramelized Onion and Olives
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Puff pastry (thawed); 600 g Thick onions; 3 EL Olive oil; 100 g Piquette black olives; 1 TL Balsamic vinegar; 2 Scheiben Rye bread (toasted)

480 kcal · 45 min · 4 servings

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Ingredients

500 g Puff pastry (thawed)
600 g Thick onions
3 EL Olive oil
100 g Piquette black olives
1 TL Balsamic vinegar
2 Scheiben Rye bread (toasted)

Instructions

1. Preheat the oven to 200 degrees Celsius (conventional heat).
2. Slice the onions into thin rings.
3. Heat the oil in a large pan and sauté the onions over medium heat for 15 minutes, stirring occasionally, until soft and golden brown.
4. Deglaze the onions with the balsamic vinegar and stir in the chopped toasted bread crumbs to absorb moisture. Let the mixture cool.
5. Lay out the puff pastry on a baking sheet lined with parchment paper.
6. Spread the onion mixture evenly over the pastry.
7. Place the whole olives on top of the onion layer.
8. Bake the Pissaladière for 20 minutes in the oven until the edges are golden brown and the pastry has puffed up.
9. Remove the tart from the oven and let it rest for 5 minutes before cutting.

Nutrition per serving

kcal: 480
Protein: 12 g · Fett/Fat: 22 g · Carbs: 58 g