Pissaladière with Le Gruyère AOP

Pissaladière serves 6-8
1 kg	yellow onions
1 dl	olive oil
1 dl	black olives, pitted
1 tbsp	thyme
1	sheet ready made puff pastry
100 g	Le Gruyère AOP, grated
salt and black pepper

1 kg yellow onions
Olive oil
1 dl black olives
Thyme
1 sheet ready made puff pastry
100 g Le Gruyère AOP
Salt
Black pepper

Peel and thinly slice the onions.
Heat ½ dl oil in a saucepan. Add onions and thyme and cook over low heat, stirring occasionally, for about 45 minutes or until the onions are golden brown and caramelised. Add a little water if they start to stick too much to the saucepan. Season to taste with salt and pepper.
Preheat the oven to 200° C. Brush a baking sheet with olive oil. Place the puff pastry on the baking sheet.
Spread the onions and olives evenly on top of the puff pastry.
Bake for about 20-25 minutes. Let it cool slightly and garnish with the grated Le Gruyère AOP.

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