Ingredients
1 tbsp | 15 mL
olive oil
2 large onions, peeled and thinly sliced
salt and ground black pepper to taste
1 pkg | 397 g
frozen puff pastry, defrosted
1/2 cup | 125 mL
Arla® Creamy Havarti Cheese, shredded
1 tin | 50 g
anchovy fillets
10 black cured olives, stoned and cut in halves
6 cherry tomatoes cut in halves
2 tsp | 10 mL
fresh parsley
1 tbsp | 15 mL
capers (optional)
Directions
In a large skillet, heat olive oil over medium heat. Add onions and reduce heat to low, sauté until softened, stirring occasionally. Season with salt and pepper. Continue to cook until brown and caramelized – approximately 30 - 35 minutes. Remove from heat and allow to cool.
Preheat oven to 425ºF (220ºC).
On a lightly floured surface, roll puff pastry to an approximate 9” x 12” rectangle and place on a cookie sheet. Top with an even layer of onions and shredded Havarti Cheese. Arrange the anchovy fillets in a diagonal pattern in rows approximately 1 1/2” apart; place olive and tomato halves in the centre of each diagonal square. Sprinkle with capers (optional).
Bake for approximately 30 minutes, or until crust is golden and crispy. Remove from oven, top with fresh parsley, slice and serve.