Wednesday, October 6, 2010

Pissaladière Part 2

best tart5

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.

Bon Appetit!


Food Thief said...

another beautiful Stacey tart!
you need to rename your blog "Stacey's Tarts!"

Lisette said...

We had pissaldiere in Nice, France last summer and I loved it!
It did not have tomatoes, just the onions and olives.

elra said...

Drooling !!!!

Proud Italian Cook said...

I finally used my last cherry tomatoes too, they were starting to split in my bowl, all gone til next year! Perfect to end your summers bounty with a fabulous tart!

kat said...

Oh yum, I think I have some anchovies in the fridge....

The Japanese Redneck said...

Glad you were able to save the tomatoes from wasting.