What you need
- ¼ cup olive oil
- 4 onions, thinly sliced
- 2 sheets pre-rolled puff pastry
- 1 egg, well beaten, for egg wash
- 1 punnet cherry or heirloom tomatoes, halved or quartered
- 1 cup kalamata olives, pitted and roughly chopped
- 125g PHILADELPHIA Block Light Cream Cheese
- Salt and freshly ground black pepper, to taste
- Rocket salad, for serving
How to make it
- PREHEAT oven to 220°C.
- HEAT half the oil in a saucepan over a medium heat, add the onions and cook until golden, about 5 minutes. Reduce the heat to low and cook for another 10 minutes, until onions are caramelised. Remove from heat and set aside.
- CUT each pastry sheet into four rectangles. Brush along the edge of each rectangle with the egg wash. With a knife, gently mark diagonal lines about 2 centimetres apart into the pastry, leaving the edges unmarked and being careful not to cut all the way through the pastry. Place on lightly oiled trays.
- SPOON the onion mixture into the centre of each pastry base, spreading it out but leaving a 1cm space around the edge. Arrange the tomatoes and PHILLY Block Light Cream Cheese over the onion, season and drizzle with the remaining olive oil.
- BAKE for 15 minutes, until the pastry is golden. Serve in large pieces with a summery rocket salad.
This is one of those recipes you're sure your mum invented because it just tastes so good, and then you realise it's one of the most famous French recipes of all time. Still, I'm sticking with the passed-down-the-generations story because I grew up with it, and love it like family. The addition of PHILLY Cream Cheese is a stroke of genius, and I am sure the long line of ancestors before me would agree. Use cherry tomatoes if you can find them, or cut slightly larger tomatoes into quarters.