Ingredients: 3 tablespoons olive oil 3 medium onions, peeled and thinly sliced 1⁄4 teaspoon salt 1⁄4 teaspoon freshly ground black pepper 1 package frozen puff pastry sheets, thawed in the refrigerator 2 tablespoons flour for rolling out the pastry 2 tomatoes, thinly sliced 1⁄8 teaspoon salt 1⁄4 teaspoon finely ground black pepper 1⁄2 cup lightly chopped pitted olives 1⁄4 cup, thinly sliced fresh basil 2 tablespoons chopped fresh parsley

Directions: Heat oven to 425°F. Heat a large skillet over medium-high heat. Add the olive oil; when the oil is hot, add onions, salt, and pepper. Saute onions, stirring them occasionally, until they become translucent, about 10 minutes. Turn the heat down to medium and cook the onions until they become golden brown and caramelized, about 15 minutes. Remove from the heat; reserve. Remove thawed puff pastry package from refrigerator. Sprinkle some of the flour on a work area and roll out the pastry, using more flour as necessary to keep pastry from sticking. Roll the pastry into a rectangle 11x13 inches. Place the dough on a parchment-lined baking sheet and fold the edges 1⁄2 inch over the pastry to form an edge. Press the edges with the tines of a fork for a finished look. This is the foundation. Arrange half of the tomatoes on the pastry. Salt and pepper them. Top with half of the caramelized onions. Scatter half of the olives over the top, followed by half of the basil and parsley. Repeat with the second pastry. Bake the pissaladiere for 20 to 25 minutes or until the pastry is crisp and brown and bottom is not soggy in the middle. Cut into slices and serve hot or at room temperature. Makes two 10x12-inch tarts. (Recipe from Lindsay Olives) *See more recipes in our vegetables & salads collection