Pissaladiere With Roasted Tomatoes

Preparation time: 10 minutes

Cook time: 1 hour 30 minutes

Nutrition facts (per serving): 308 cal (10g fat, 4g protein, 0.4g fiber)

If you want something exotic on your dinner table, then nothing will taste better this spiced Pissaladiere With Roasted Tomatoes.

Ingredients (6 servings)

4 brown onions, halved, sliced

4 Roma tomatoes, halved

1 ½ tablespoon olive oil

2 sheets frozen puff pastry, thawed

2 cans anchovies, drained, halved

1/3 cup pitted Kalamata olives

3 1/2 ounces arugula or baby rocket

Preparation

Pour 1 tablespoon oil into a large saucepan over medium heat. Add the onion. Cover. Cook, with occasional stirring, for 12 minutes until soft. Uncover. Cook for another 10 minutes until lightly golden. Transfer to a large plate. Cool for about 10 minutes. During this time, at 392 degrees F, preheat your oven. Place tomatoes on a baking tray. Drizzle with remaining oil. Season with salt and black pepper. Roast for 20 minutes until soft. Cover with foil to keep warm. Line 2 baking sheets of large size with parchment paper. Place one pastry sheet on each tray. Using a sharp knife, score a ¾ inch wide border around the edge of each pastry sheet. Brush edges with the remaining oil. Bake for 12 minutes. Spoon half of the onion mixture onto the center of each pastry sheet. Spread over the pastry, while leaving the border. Arrange half anchovies over onion. Top each tart with olives. Bake for about 8 minutes until golden. Divide the tomatoes and half of the rocket (or arugula) between tarts. Serve tarts with the remaining rocket or arugula.