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- 1/4 cup Olive oil
- 2 Large onions, julienne
- 28 oz. Tomatoes, canned, chopped
- 1/2 tsp. Sugar
- 1/2 tsp. Salt
- 1/2 tsp. Rosemary, dried
- 1/4 tsp. Cayenne pepper
- 1 clove Garlic, minced
- 1 cup Peer ham, julienne
- 17 oz. Puff pastry
- 24 Nicoise olives, pitted
- 1 Egg, beaten
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Sauté onions until brown.
Add tomatoes and seasonings. Reduce to about 2.5 cups, then add ham.
Roll out pastry and cut to 6" squares.
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On each square, top with tomato mixture, then garnish with about 3 olives.
Bring corners of each square to meet in center and pinch edges. Brush with egg mixture.
Bake at 375 degrees F. until pastry is browned (about 15 minutes).
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