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Apricot Harissa, Gruyere, Ham, Winter Tomato and Caramelised Red Onion Croissants

Prep 5 minutesCooking 30 minutes6 people

Use up day-old croissants with this recipe, perfect when you’ve been left with a load of pastries!


30 minutes

Lunch Recipes






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


  1. Preheat the oven to 180C fan.
  2. 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.
  3. 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.
  4. Slice the croissants along the long edge, keeping the two halves attached on one side.
  5. Spread the apricot harissa evenly on both sides of the inside of the croissants.
  6. Place the ham, red onions, tomatoes, and cheese in each croissant evenly.
  7. Bake for 15 minutes at 200C. Serve warm with some Belazu balsamic ketchup.  

Included in this Recipe

Apricot Harissa

Apricot Harissa

Middle Eastern spice paste with sweet apricot, ras el hanout and a chilli kick

Tomato and Balsamic Ketchup

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

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.