Ingredients
- 4 tbsp olive oil
- 6 sage leaves
- 3 onions, peeled and finely sliced
- 250g ready-rolled all-butter puff pastry
- 3 large cooked leftover roast potatoes (or boiled potatoes), quartered
- 150g gruyere
Method
- Preheat the oven to 190C/170C Fan/Gas 5.
- Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside.
- Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside.
- Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated gruyère. Bake for 20-25 minutes.
- Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve.
