52 minutes ago
Wednesday, October 6, 2010
Remember I made a beautiful Pissaladière a while back?
Well another rendition was due.
I had a bunch of pathetic looking cherry tomatoes still hanging on for dear life on the vine, waiting to die before the first frost (very soon). I could not just let them split and freeze on the vine, so I decided on a Pissaladière with tomatoes!
What is a Pissaladière you ask?
It is simply a pizza like rustic tart made with caramelized onions, olives and anchovies, and sometimes tomatoes.
Its orgins are in Provence, in Southern France and I LOVE IT.
I use the salt packed anchovies, which are much better and fresher tasting than the oil cured can variety.
This is the nicest light lunch with a salad that I can think of.
Pissaladière Version Part 2:
1 defrosted sheet of puff pastry fitted into a square tart pan, kept cold in the fridge until the rest of the ingredients are ready to assemble.
1 cup of cherry tomatoes, halved
3-4 onions, sliced thin
1 tbsp butter
3 salt packed anchovies, rinsed, bones removed, sliced into thin slices
1/4 cup kalamata olives, halved
1 tbsp capers
fresh thyme leaves
salt & pepper
Start by caramelizing your onions.
In a heavy skillet, coat the bottom w/ olive oil. Cook the onions on medium heat adding the butter after the first 5 minutes. Add thyme leaves (about a tablespoon and a sprinkle of kosher salt), cook until golden brown for about 15-20 minutes total, stirring every few minutes, making sure they are not burning.
Once the onions are cool, lay them in the prepared tart pan fitted w/ the pastry.
Next, layer the cherry tomatoes and olives on top of the onions. Sprinkle with salt & pepper.
Slice anchovies into thin strips and decorate the tart with them in a decorative pattern.
Dot capers in between tomatoes and lay fresh thyme sprigs on top.
Bake in a 400F oven for 20 minutes.
Serve warm or room temperature.