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Pissaladière

August 2009

Pissaladière

Sang An enlarge

By: Vivian Jao
When the mercury rises, few meals hit the spot quite like pizza and beer. In the South of France, they kick back with a flaky onion tart called pissaladière. Like pizza, it's bathed in olive oil and infused with fresh herbs—just hold the cheese and tomato sauce.

people tried this recipe.


  • 4 Servings
  • Prep 45 min
  • Cook 20 min

Ingredients:

  • 3 tablespoons unsalted butter
  • 2 onions, thinly sliced
  • 2 sprigs thyme, plus 1 tablespoon leaves
  • 1 sprig rosemary
  • Salt and pepper
  • One 2-ounce can anchovy fillets packed in oil, drained and coarsely chopped
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg yolk, lightly beaten with 1 teaspoon water
  • 16 pitted small niçoise olives, halved lengthwise
  • 16 grape tomatoes, halved lengthwise

Directions:

  1. In a medium skillet, melt the butter over medium heat. Add the onions and the thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the herb sprigs and fold in the anchovies and thyme leaves.

  2. Meanwhile, place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch square. Transfer to a baking sheet. Using a fork, prick the pastry all over, leaving a 1-inch border. Refrigerate until ready to assemble.

  3. Preheat the oven to 400°. Brush the pastry border with the egg wash. Spread the onions evenly over the center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.

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