3 tbsp Delizia Extra Virgin Olive Oil
3 medium onions, thinly sliced
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
1 package frozen puff pastry sheets (2 sheets) thawed
2 tbsp flour for rolling out the pastry
2 tomatoes, thinly sliced
1/2 cup chopped ripe pitted olives or Greek Kalamata pitted olives
1/4 cup, think slized fresh basil mixed with 3 tbsp of Delizia Basil Extra Virgin Olive Oil
2 tbsp chopped fresh parsley
Heat oven to 425 degrees. Heat oil in a large skillet over medium-high heat. Add onions, 1/2 tsp salt and 1/8 tsp pepper. Saute onions until translucent, about 10 minutes. Lower heat to medium, cook onions until golden brown and caramelized, about 15 minutes. Remove from heat, reserve.
Sprinkle flour on a work area, roll out puff pastry using more flour as necessary to keep pastry from sticking. Roll each sheet pastry into a rectangle 11 / 13 inches. Place the dough on a parchment lined baking sheet and fold the edges 1/2 inch over the pastry to form a rim. Press the edges with the tines of a fork. Arrange tomato slices over both pastry crusts. Sprinkle remaining 1/4 tsp salt and 1/8 tsp pepper over tomatoes. Arrange onions over tomatoes, top with olives, basil and parsley. Bake the pissaladiere 20-25 minutes or until the pastry is crisp and brown on the bottom. Cut into slices and serve hot or at room temperature. Makes two 10x12 inch tarts.
Makes 2 10 inch tarts