1 sheet puff pastry
plain flour
4 tablespoons olive oil
5 large onions, peeled and thinly sliced
4 tablespoons water
1 cup Kalamata olives
fresh thyme
salt & pepper, to taste

Preheat oven to 400F, 220C. Roll out the puff pastry so that it fits on a baking tray covered in parchment paper. Heat the oil in a large pan and sauté the onions on medium heat for about 20 minutes. Add water and stir until the onions are golden and soft. Place on top of the puff pastry. Add olives and thyme. Sprinkle with salt and pepper. Bake until golden and puffy, about 12 minutes.