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Prep Time
15 mins
Total Time
1 h
Serves
16

Ingredients

1 tbsp
olive oil
15 mL
2
large onions, thinly sliced
1/4 tsp
salt
1 mL
3 tbsp
all-purpose flour
45 mL
1
sheet butter puff pastry, thawed according to package directions
15
jarred anchovy fillets, drained
1 jar
artichoke hearts, drained, rinsed and coarsely chopped
6 oz
10
grape tomatoes, halved
10
pitted black olives, halved
1/4 cup
finely crumbled goat cheese
60 mL
1 tsp
dried herbes de Provence
5 mL

Method

Step 1
Heat oil in large skillet over medium heat. Cook onions with salt, stirring often, 15 to 20 min. until golden brown; cool completely.
Step 2
Meanwhile, preheat oven to 425°F (220°C). Dust work surface with flour. Roll puff pastry to fit 15 x 10-in. (38 x 25-cm) baking sheet. Line baking sheet with parchment paper. Place pastry onto parchment. Score 1/2-in. (1-cm) border on all sides of pastry with tip of sharp knife. Prick pastry all over (except border) with fork. Spread onions inside border. Arrange anchovy fillets in diagonal pattern on top of onions. Scatter artichokes, tomatoes and olives over top. Sprinkle with goat cheese and herbes de Provence.
Step 3
Bake 20 min. until pastry is golden brown and crisp. Cool on wire rack 10 min. before slicing. Serve warm or at room temperature.

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Characteristics

Appetizer Nut Free Party

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/16 of the recipe)
Calories:
90
Fat:
5 g
Saturated Fat:
2 g
Carbs:
10 g
Fibre:
2 g
Sugar:
2 g
Cholesterol:
10 mg
Protein:
3 g
Sodium:
260 mg