Apricot Harissa, Gruyere, Ham, Winter Tomato and Caramelised Red Onion Croissants
Prep: 5 minutes
Cook: 30 minutes
Cook: 30 minutes
Easy
Serves 6 people
Use up day-old croissants with this recipe, perfect when you’ve been left with a load of pastries!
Ingredients
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For the caramelised onions:
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For the croissants:
Method
- Step 0: Preheat the oven to 180C fan.
- Step 1: 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.
- Step 2: 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.
- Step 3: Slice the croissants along the long edge, keeping the two halves attached on one side.
- Step 4: Spread the apricot harissa evenly on both sides of the inside of the croissants.
- Step 5: Place the ham, red onions, tomatoes, and cheese in each croissant evenly.
- Step 6: Bake for 15 minutes at 200C. Serve warm with some Belazu balsamic ketchup.
