Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

onion Pissaladiere

onion Pissaladiere


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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

  1. In large sauté pan, heat olive oil. Add onions, thyme, salt, pepper and whole garlic clove and cook a few minutes. 

  2. Cook on low heat 45 minutes until onions are soft, sweet and browned, stirring every 5-10 minutes. 

  3. After 20 minutes, remove garlic, finely chop it and return it to pan.

  4. Add balsamic vinegar.

  5. Preheat oven to 450 F.

  6. 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.

  7. Bake 8-10 minutes, then remove from oven. If the pastry is puffed in center, gently push it down using a rubber spatula. 

  8. 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.

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