Pissaladière with olives


  1. Mix the minced onion and garlic with olive oil. Caramelise slightly. Season at the end of cooking and add the oregano.
  2. Bake the puff pastry discs for 8 minutes at 200°C.
  3. Spread a portion of The Laughing Cow on each puff pastry disc and then spread the caramelised onion.
  4. Place the olives and anchovies on top. Finish with the sprig of thyme.
  5. Bake for 12 minutes at 200°C.
    Remove from the oven and drizzle with olive oil.

Practical informations