onion Pissaladiere
onion Pissaladiere
1/4 cup olive oil
3 medium onions, thinly sliced in food processor
1 tablespoon thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 garlic clove
1 tablespoon balsamic vinegar
1 sheet puff pastry
1 can good quality anchovies (preferably Spanish)
1/2 cup oil-cured black olives, pitted and halved
Capers, for garnish
1 egg yolk, to brush edges of pastry
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In large sauté pan, heat olive oil. Add onions, thyme, salt, pepper and whole garlic clove and cook a few minutes.
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Cook on low heat 45 minutes until onions are soft, sweet and browned, stirring every 5-10 minutes.
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After 20 minutes, remove garlic, finely chop it and return it to pan.
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Add balsamic vinegar.
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Preheat oven to 450 F.
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Roll puff pastry dough into an approximate 10 x 15 inch rectangle. Place pastry on parchment-lined baking sheet and, using fork, pierce holes all over center so pastry doesn’t puff in center.
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Bake 8-10 minutes, then remove from oven. If the pastry is puffed in center, gently push it down using a rubber spatula.
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Spread cooled caramelized onions into thin layer, leaving half-inch border all around. Arrange anchovies, then olives and then capers. Brush edges with egg yolk. Bake 10-15 minutes until edges are puffed and golden. Can be reheated before serving, but best served straight from oven.
Serves 9-12.
EGGPLANT PISSALADIERE
Prepare puff pastry as for onion tart. Spread baked dough with 1/2 cup of favorite matbucha salad, thin layer of caramelized onions, then top with grilled eggplants. Bake 10-15 minutes.
