Recipes|Featured Main
Pissaladière Tart
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT60M45 Minutes
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Yield:4-6 Servings
Ingredients
- 1 sheet puff pastry dough, thawed
- 3 tablespoons olive oil, divided
- 2 pounds onions, sliced (about 2 large)
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- Salt and black pepper to taste
- ½ cup grated Parmesan or Gruyere cheese, divided
- 2 medium, firm ripe tomatoes, cut into 1/8-inch thick slices
- 1 (2 ounces) can anchovies
- 20 pitted Niçoise olives (about 1/2 cup)
- Chopped fresh mixed herbs (such as parsley, basil, thyme or rosemary)
- 1 sheet puff pastry dough, thawed
- 38.34g olive oil, divided
- 907.18g onions, sliced (about 2 large)
- 12.78g minced garlic
- 12.78g chopped fresh thyme
- Salt and black pepper to taste
- 118.29ml grated Parmesan or Gruyere cheese, divided
- 2 medium, firm ripe tomatoes, cut into 1/8-inch thick slices
- 1 (56.7g) can anchovies
- 20 pitted Niçoise olives (about 1/2 cup)
- Chopped fresh mixed herbs (such as parsley, basil, thyme or rosemary)
Charming, savory French-style tart brimming with umami flavor. Mildly sweet caramelized onion mingles nicely with vibrant anchovy.
Preparation
STEP 1
Preheat oven to 450°F.
STEP 2
Roll out puff pastry to a 12x16-inch rectangle, about 1/8-inch thick. Transfer to a baking sheet.
STEP 3
Brush edges of pastry with water and fold over to form a 1-inch-wide border. Score border with fork and thoroughly prick center.
STEP 4
Add 2 tablespoons oil to a skillet. Cook onions over low heat until golden and softened. Stir in garlic and thyme and season with salt and pepper. Transfer to a bowl to cool.
STEP 5
Sprinkle bottom of tart with 2 tablespoons of cheese and top with onions. Layer with another 2 tablespoons cheese. Top with tomatoes and brush with remaining oil. Decorate with anchovies and olives.
STEP 6
Bake for 30-35 minutes, or until pastry is golden and crisp. Sprinkle with remaining cheese and herbs. Serve slightly warm or at room temperature.