Another nod to a French classic. A pissaladière is a Provençal onion tart that is typically flavored with black olives, fresh thyme and salty anchovies. Think of it as the south of France’s version of a pizza. Traditionally, the tart’s base is covered with caramelized sweet onions like I did here, but for my version I decided to melt the anchovies into the cooked onions instead of arranging them on top like in the classic version. I did still arrange the briny olives and fresh thyme on top of everything however. A perfect first course, or even an accompaniment to a simple green salad and a cup of soup for a rustic dinner.
(To view this recipe, click on the blue title of the blog post above*)
Pissaladière
Ingredients:
- 1/2 box of frozen puff pastry, defrosted, rolled out into a smooth square
- 1 Tablespoon extra virgin olive oil
- 3 anchovy filets
- 1 large sweet onion, sliced
- salt and pepper
- 1 Tablespoon balsamic vinegar
- 1/2 cup pitted black olives (Nicoise or Kalamata)
- 1 Tablespoon fresh thyme leaves, roughly chopped
Directions:
- Preheat the oven to 400 degrees. Arrange the square of rolled out puff pastry dough on a parchment or foil-lined baking sheet. Place in the fridge until the onions are done cooking.
- To cook the onions, heat the olive oil with the anchovies in a large saute pan over medium heat. Cook until the anchovies have melted into the oil; this is best when done with a wooden spoon. Add in the sliced onions, along with 1/2 teaspoon of salt and a grinding of pepper. Cook, stirring often, for 10 minutes, or until the onions are very soft and lightly browned. At this point, add in the balsamic vinegar and cook an additional 3 minutes over low heat, stirring often.
- Arrange the cooked onions on the puff pastry, leaving a 1-inch border. Arrange the olives and fresh thyme over the onions.
- Bake in the preheated oven for 25 minutes, or until the crust is puffed and browned. Slice into squares and serve warm.
Tagged: anchovies, balsamic vinegar, black olives, caramelized onions, France, French, fresh thyme, Nicoise olives, onions, Pissaladiere, puff pastry, puff pastry dough, puff pastry tart, savory tart, tart
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