For a taste the Mediterranean,try this french-style pizza – it makes a delicious and easy snack.Cook the sliced red onions slowly until they are caramelized and sweet before piling them into the Pastry cases.To prepare the recipe in advance,pile the cooled onions on to the pastry round and chill the pissaladiere until you are ready ti bake it.

Red Onion and Olive Pissaladiere



75ml/5 tbsp extra virgin olive oil
500g/1 1/4lb small red  onions,thinly sliced
500g/1 1/4lb puff pastry, thawed if frozen
75g/30z/3/4 cup small pitted black olives


1. Preheat the oven to 220°C/425°F/Gas7.Heat the oil in a large,heavy frying pan and cook the onions gently,stirring frequently,for 15-20 minutes,until they are soft and golden.Season to taste.

2.Roll out the pastry thinly on a floured surface.Cut out a 33cm/13in round and transfer it to a lightly dampened baking sheet.

3.Spread the onions over the pastry in an even layer to within  1cm/1/2in of the edge.Sprinkle the olives on top.Bake the tart for 20-25 minutes,until the pastry is risen and deep golden.Cut into wedges and serve warm.