Onion and olive pissaladiere with 'A Love Supreme'

Name: Jake Nicolson onion olive cheese pissaladiere
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 2 sheets frozen puff pastry, thawed; 2 egg yolks; 20.00 ml milk; 160g olive; 300g Cedar Street ‘A Love Supreme’, cheese (substitute goat’s cheese), torn; Extra virgin olive oil and baby rocket, to serve; 75g unsalted butter, chopped; 30.00 ml extra virgin olive oil; 3 onions, thinly sliced; 3 garlic cloves, crushed; 2 thyme sprigs; 1 bay leaf; Pinch caster sugar; 20.00 ml runny honey; 20.00 ml sherry vinegar

Rate now

15m

Onion and olive pissaladiere with 'A Love Supreme'

Jump to recipe

Queensland state Produce Awards judge Jake Nicolson of Blackbird Bar and Grill puts 'From the Dairy' winner, Cedar Street Cheeserie's A Love Supreme, centre stage in his moreish pissaladiere.

2 sheets frozen puff pastry, thawed
2 egg yolks
1 tbs milk
1 cup (160g) kalamata olives
300g Cedar Street ‘A Love Supreme’, cheese (substitute goat’s cheese), torn
Extra virgin olive oil and baby rocket, to serve

Caramelised onion marmalade

75g unsalted butter, chopped
1 1/2 tbs extra virgin olive oil
3 onions, thinly sliced
3 garlic cloves, crushed
2 thyme sprigs
1 bay leaf
Pinch caster sugar
1 tbs runny honey
1 tbs sherry vinegar

Method

1.

For the caramelised onion marmalade, heat butter and oil in a saucepan over medium-high heat. Add onion, garlic, thyme and bay leaf, and cook, stirring occasionally, for 25 minutes or until very soft.
2.

Add sugar and honey, and cook, stirring regularly, for 10 minutes or until dark golden. Transfer to a sieve set over a bowl to drain slightly. Transfer drained onion mixture to a bowl and stir through vinegar.
3.

Preheat oven to 200°C. Grease 3 baking trays and line with baking paper.
4.

Cut pastry into six 14cm rounds. Transfer to prepared trays and brush with combined egg yolk and milk. With the blunt side of a knife, score a 1.5cm border around each round and score lines 1cm apart in the centre.
5.

Place 1/4 cup (75g) onion marmalade inside borders and scatter with olives. Bake, swapping trays halfway, for 15-20 minutes or until golden and pastry is cooked through.
6.

Divide ‘A Love Supreme’ among hot tarts, drizzle with oil and scatter with rocket to serve.