Apricot Harissa, Gruyere, Ham, Winter Tomato and Caramelised Red Onion Croissants
Use up day-old croissants with this recipe, perfect when you’ve been left with a load of pastries!
For the caramelised onions:
- 500g red onions, peeled and sliced
- 2 tbsp extra virgin olive oil
- 30g unsalted butter
- ½ tsp salt
- 2 tbsp Oporto vinegar
For the croissants:
- 6 all butter croissants, day old
- 2 Merinda tomatoes, or any other large ripe tomato
- 180g ham
- 400g gruyere cheese, grated or thinly sliced
- 1 jar (170gr) Apricot harissa
- Optional: Belazu Balsamic ketchup
- Preheat the oven to 180C fan.
- Place a medium pot on medium heat and add the onions, olive oil, butter, salt and cook for around 10-15 minutes until the onions are soft and caramelised, stirring often. Reduce the heat if they start to burn. When cooked and coloured, add the vinegar and cook for another 3-4 minutes, stirring now and then to ensure they don’t burn.
- Whilst the onions are cooking, slice the tomatoes into 1cm thick slices, place on a plate lined with kitchen towel, and season with salt liberally and let sit for 5 minutes to remove the excess juices.
- Slice the croissants along the long edge, keeping the two halves attached on one side.
- Spread the apricot harissa evenly on both sides of the inside of the croissants.
- Place the ham, red onions, tomatoes, and cheese in each croissant evenly.
- Bake for 15 minutes at 200C. Serve warm with some Belazu balsamic ketchup.
Included in this Recipe
Middle Eastern spice paste with sweet apricot, ras el hanout and a chilli kick
Tomato and Balsamic Ketchup
Our new rich and thick tomato and balsamic ketchup is a perfect accompaniment, and gives an umami depth of flavour to any recipe.
Verdemanda Extra Virgin Olive Oil
Arbequina olives of the highest quality are stone ground creating a vivid emerald green oil with a fresh and vibrant grassy flavour.