Tuesday, February 24, 2009

Pissaladiere My Way



I have been wanting to make pissaladiere forever. But since I am a bread virgin (I have never made bread at home before), I hate the thought of making the yeast bread for the base of this gorgeous tart from the South of France.

Well, I made it tonight, my way, with puff pastry, and it was better than any I have ever eaten in Paris!

I used Trader Joe's frozen puff pastry, which was much nicer than the usual Pepperidge Farm stuff, and much cheaper than Dufor Puff Pastry. It was less greasy than the other brands.

I started by rolling out the dough on a floured board to fit my long rectangle tart pan that I have been saving for years, in hopes to make this beautiful recipe from Nice, France.

If you don't have a square tart pan with a removable bottom, then just use a 9 x 11 cookie sheet, that would work too.

Pissaladiere My Way:
Here is what you will need along with the puff pastry:

4 yellow onions
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp brown sugar


Slice your onions nice and thin and caramelize them by cooking on medium heat for about 10-15 minutes until golden (not brown), then add your sugar and vinegar and cook for another few minutes. Take off the heat and set onions aside.



Next set of ingredients that you will need:

1/4 cup of freshly grated parmesan cheese
about 6 kalamata or other black brine cured olives, cut in half
a can of anchovies, drained from oil
4 capers to dot the middle of the X design
a few sprigs of fresh thyme (optional)


After you have fitted your puff pastry dough in your pan, sprinkle the 1/4 cup of grated cheese on the bottom of the crust.

Now spoon your yummy onions over the cheese and spread out evenly.




Lay anchovies in an X design across the entire length of the tart.

Decoratively arrange your olive halves in the centers of the X designs, and dot with capers.



Throw some sprigs of fresh thyme over the tart.



Bake in a 400 preheated oven for about 20 minutes.
Remove tart pan and bottom after cool enough to handle and you are ready to serve!



I served the pissaladiere with a simple salad with a mustard vinaigrette.



27 comments:

Culinarywannabe said...

I have been searching for a fancy lookin starter to serve at a dinner I'm having this week - and this is perfect!!! Thank-you!!

Culinarywannabe said...

I have been searching for a fancy lookin starter to serve at a dinner I'm having this week - and this is perfect!!! Thank-you!!

doggybloggy said...

beauticious......

Content in a Cottage said...

Stacey, That looks absolutely delicious. Beautiful presentation too. I'll take an end piece, please. ♥Rosemary

kat said...

It looks amazing! I really need to give anchovies a chance

Maria said...

Stunning presentation!!

LaDue & Crew said...

Gorgeous! It came out perfect. We have to get you into some homemade bread making!It is so satisfying.

Dana Treat said...

Ooooh. I covet that pan! I usually make mine by building a border with strips of the puff pastry but that presentation is so striking. (I also leave off the anchovies as I am veg.) I just heard that TJ's carries puff pastry which is great news - DuFour was $14 last time I bought it!

Pam said...

This looks fantastic. I need to make this for my anchovie loving parents...they would really like this, actually, so would I.

A Feast for the Eyes said...

I recorded Chef Hubert Keller's version of this (he's very French) and I wanted to make this. Your version is much easy, but stunningly beautiful. Love the tart pan!
BTW, I though of you as I posted my German pancake recipe last night. I posted old photos of my great grandmother and thought of antiques...then you.

Your Fan,
Debby

Bob said...

Well, it sure looks nice. Even if it is full of stuff I don't care for. ;)

Sapuche said...

This looks like a great dish, and if I had a tart pan like that I think I'd give it a try. (Maybe I'll go out and get one today.) You did a beautiful job with the presentation, and the sight of anchovies alone won me over. Thanks for sharing this!

Colloquial Cook said...

Clap clap clap!!! Vive Nice la Belle! Very stylish! I love cooking down onions for pissaladière, it's so rewarding. I put the thyme in with the onions...
I don't know why you still live in the US, quite frankly. You'd get on like a house on fire with women from the South! Loads of Jewish mammas too :-)

Bluebird NY said...

Wow, this is beautiful and easy! And a good way to try anchovies...

RecipeGirl said...

That looks totally delicious, and I really, really want that tart pan!

Darius T. Williams said...

Sooo - I'm totally loving YOUR WAY!

Proud Italian Cook said...

I want that tart pan and everything in it! I too love TJ's puff pastry:))

noble pig said...

I have this pan! Never used it though...yhis looks like a good place to start!

Selba said...

It looks so delicious...

SarahB said...

Gorgeous Stacey!!! And I'm sure it tasted fantastic! We always talk about making this but with the puff pastry, maybe it will become a reality!

Colleen said...

This looks soooo pretty and great flavors! I need to go buy a pan like that now!

we are never full said...

beautiful! i want one! i also want one of those rectangular tart pans.

Zen Chef said...

Ohhhh Stacey.. i'm from the south, and pissaladiere is in my blood! Can i give you a hug? :-) I love your clever/quick version with puff pastry.. Super yum!

Sapuche said...

Sorry to chime in twice for one post, but I tried this at home tonight and it turned out great. I was sure I'd ruined it early on, but the recipe proved very forgiving of my clumsiness in the kitchen. Thanks again for sharing this!

Olga said...

That looks so pretty! I'm sort of scared of anchovies though :)

Terri said...

Stacy, this is so beautiful. My husband loves anchovies. What a great way to serve them! Thank you for this recipe!

freefun0616 said...
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