Tonight, think like the people of Southern France and serve your family a crisp, flavorful, and classic pissaladière. With its flaky crust and savory toppings, pissaladière is similar to a pizza without cheese or sauce. Instead the puff pastry is covered with sweet caramelized onions, fragrant fresh herbs, and nutty, salty anchovies. Ripe tomatoes and briny olives, traditional ingredients native to Nice, finish off the tart. Serve this dish with a mixed green salad and a glass of chilled Chardonnay. For the recipe, read more.
From Everyday With Rachael Ray
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
- 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.
- 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.
- 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.
Serves 4.
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Mantaray
Promod
Comme des Garcons
we should make this some night, doesn't it look good?
1xxo
Litha
I love the versatility of puff pastry! Your Pissaladeire looks amazing.
2Well, I made it last night. It wasnt great, but it wasn't bad either. It was alright. I would recommend putting less (if any!) salt in this dish. The anchovies are very salty on their own. And then the recipe calls for more salt. So the pizza came out too salty!. And then the bottom of the puff pastry didn't get crispy and brown. And I don't think there's any way it would have because it was saturated in buttery onion mixture. I think if I ever make it again, I will first bake the puff pasty by itself for a little bit, like maybe 10 minutes, to let the bottom bake. Then I'd make sure and drain the onion mixture real well so it does not saturate the pastry. And I definitely would not put any salt in the mixture. The saltiness of anchovies is enough.
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