Health information - Per serving (4) - 646 calories, protein 11g, carbohydrate 53g, fat 44g, saturated fat 18g, fibre 2g, added sugar 8g (depending on how much you add), salt 4.07g (depending on how much you add)
Ingredients
-25g butter
-2 medium red onions, finely sliced
-2 tbsp light muscovado sugar (I find this a bit too much so I use 1 and a half tbsp)
-2 tbsp balsamic vinegar
-flour, for dusting
-450g puff pastry, thawed if frozen
-100g feta, crumbled
-175g black olives, pitted and chopped (use as many olives as you want, I use less than this)
-1 tbsp extra virgin olive oil
-shredded basil leaves, to garnish
-green salad, to serve
1. Preheat the oven to 200 degrees, gas mark 6, fan oven 180 degrees. Heat the butter in a pan and add the onions. Add a pinch of salt and fry for about 10 minutes, until caramalised. Add the sugar and balsamic vinegar and cook for a further 5 mins, until the juices are reduced and syrupy. Leave to cool.
2. Roll out the pastry on a floured surface and use to line a baking tray or swiss roll tin (30x22cm/12x8and a half inches). Cover with the onion mixture and scatter over the feta and olives. Season and drizzle with the olive oil.
3. Bake for 15-20 mins until the pastry is risen and golden and the base is crisp. Scatter over the basil leaves and cut into wedges. Serve with a green salad.
4. Sit back and enjoy!
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