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On a cutting board, use a sharp knife to cut the onions and tomatoes in half and then into thin slices.
Place a non-stick pan over high heat to heat well and add the olive oil. Sauté the onions for 3-4 minutes until they start to caramelize, seasoning with salt and freshly ground pepper.
Lay out the Shortcrust pastry (Kourou) sheets on 2 shallow baking trays lined with baking paper and spread half of the basil pesto and the tomato slices on top. Sprinkle with salt and freshly ground pepper and bake at 190°C (375°F) with fan for 20-25 minutes.
Remove the Shortcrust pastry (Kourou) from the oven, evenly distribute the sautéed onions, crumbled feta, and sliced olives, and continue baking for another 8-10 minutes.
When the Shortcrust pastry (Kourou) is ready, remove from the oven, drizzle with the remaining basil pesto and the coarsely chopped parsley, and serve.
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