Caramelized Onion & Kalamata Olive Pastry Twists

When I was in my teens, I had the luxury of traveling to France, and I vividly remember the delicate pastries that I enjoyed almost every day that I was there. Although some pastries were stuffed with fruit or something sweet, my favorite pastries were savory, formed into these beautiful, rustic twists. Walking into a French bakery and watching the baker tenderly mold together beautiful layers of pastry with fresh ingredients was just mouthwatering. Trying them was even more delightful.

Dufour makes the best puff pastry I’ve ever had in the US (this is not an ad…I swear!). If you can find Dufour puff pastry, buy it no matter what the price tag is. It’s that good. Layered with sweet, buttery caramelized onion, briny kalamata olives, a sprinkle of nutty comté cheese and dried herbs, you’ll be able to enjoy a taste of France no matter where you are.

 

 

 

Makes: about 6 twists

Prep time: 25 minutes

Cook time: 40 minutes

Total time: 1 hour and 5 minutes

The Ingredients

~14 ounces good quality puff pastry (I love Dufour puff pastry!)

3 large yellow onions, cut into ~1/4 inch strips

2 ounces pitted kalamata olives, cut into halves

1/3 cup grated comté cheese (or sub gruyére cheese)

4 tablespoons butter

2 tablespoons extra virgin olive oil

½ teaspoon good quality balsamic vinegar

Dried herbs de Provence, to sprinkle (or sub dried thyme or rosemary)

 

 

 

The Steps

For caramelized onion: In a large pot, add butter, olive oil, and onions. Over medium-low heat, let onions caramelize with the lid on. Stir onions every five minutes, until onions turn a light golden brown. Turn heat down if the onions seem to be browning unevenly. This process will take about 25-35 minutes, depending on the thickness of the onion strips and the hotness of the stove. When there is about 5 minutes left of sautéing, stir in balsamic.

Remove onions from pot with a slotted spoon once they’ve caramelized.

To layer toppings: Lay a single layer of thawed (according to box’s instructions) puff pastry on a greased or nonstick baking sheet. Use a knife to cut dough into ~3 inch strips.

Layer the dough strips with a thin layer of caramelized onions, leaving a small border around the edges of each strip with no onion. Sprinkle a kalamata halves on top of onion on each strip. Then lightly sprinkle each strip with cheese.

To twist: To twist a piece of dough, start at one end of a strip and flip the dough in a complete 360-degree circle, using your hands to keep as much of the toppings inside the twist. Make the twist look like a towel that’s been wrung out. Some of the filling will fall out, but that’s what makes these rustic! Do the same motion at the opposite end of the strip. Each strip should be twisted twice. Repeat for each strip of dough, scooping as much loose filling back into the strips.

To bake: Bake twists at 375 degrees for 15 minutes. At 15 minutes, sprinkle herbs de Provence on twists. Bake for another 5-10 minutes, or until twists are golden brown.

Serve alone or on top of some greens dressed in balsamic and olive oil!

 

 

 

The Steps with Pictures

For caramelized onion: In a large pot, add butter, olive oil, and onions. Over medium-low heat, let onions caramelize with the lid on. Stir onions every five minutes, until onions turn a light golden brown. Turn heat down if the onions seem to be browning unevenly. This process will take about 25-35 minutes, depending on the thickness of the onion strips and the hotness of the stove. When there is about 5 minutes left of sautéing, stir in balsamic.

Remove onions from pot with a slotted spoon once they’ve caramelized.

To layer toppings: Lay a single layer of thawed (according to box’s instructions) puff pastry on a greased or nonstick baking sheet. Use a knife to cut dough into ~3 inch strips.

Layer the dough strips with a thin layer of caramelized onions, leaving a small border around the edges of each strip with no onion. Sprinkle a kalamata halves on top of onion on each strip. Then lightly sprinkle each strip with cheese.

 

To twist: To twist a piece of dough, start at one end of a strip and flip the dough in a complete 360-degree circle, using your hands to keep as much of the toppings inside the twist. Make the twist look like a towel that’s been wrung out. Some of the filling will fall out, but that’s what makes these rustic! Do the same motion at the opposite end of the strip. Each strip should be twisted twice. Repeat for each strip of dough, scooping as much loose filling back into the strips.

To bake: Bake twists at 375 degrees for 15 minutes. At 15 minutes, sprinkle herbs de Provence on twists. Bake for another 5-10 minutes, or until twists are golden brown.

Serve alone or on top of some greens dressed in balsamic and olive oil!

 

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