Niçoise Galettes – Sabato

Ingredients

• 2 large onions, finely sliced
• Extra virgin olive oil (EVO)
• 500g Paneton ready rolled flaky puff pastry, thawed
• 300g can Callipo yellowfin tuna in oil, drained and flaked
• Salt
• and freshly ground black pepper
• 10 El Navarrico whole piquillos, halved
• 6 small vine-ripened tomatoes, sliced
• 10 Ortiz or Talatta anchovies
• 2 hard boiled eggs, peeled and quartered
• 1/3 cup Salvagno pitted olives in oil
• 2-3 Tbsp Pons capers in brine, drained
• 2 handfuls baby rocket leaves
• 2 Tbsp Forvm Cabernet Sauvignon vinegar