PISSALADIÈRE ONION & ANCHOVY TART

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    PISSALADIÈRE ONION & ANCHOVY TART

    A tasty classic from Nice, France - a sort of local pizza. Anchovies, olives and caramelized onions make for a flavor powerhouse and summer treat. Make this with or without anchovies, making your own pastry or using a readymade. Wonderful as an appetizer, or pair a larger piece with a salad for a light meal. Excellent with wine, in the heat, or enjoy anytime of year.
    Prep Time30 mins
    Cook Time2 hrs
    Course: Appetizer, lunch
    Cuisine: French
    Keyword: anchovy, olives, Summer, tart
    Servings: 6

    Ingredients

    PASTRY, HOMEMADE

    PASTRY, READYMADE

    • 2 sheets frozen puff pastry, thawed lighter crust to fill 13" x 18" baking sheet
    • 1 portion frozen pizza dough, thawed, alternate denser crust to fill 13" x 18" baking sheet

    FILLING

    • 12 12 medium yellow onions (5 lb.), thinly sliced lengthwise
    • 3 thyme sprigs, leaves picked
    • 24 good-quality anchovy fillets in oil, drained
    • 2/3 cup niçoise olives, pitted (or other small black olives)
    • black pepper, to taste
    • olive oil
    • chopped flat-leaf parsley leaves, to serve
    • Sel Magique Classic Blend

    Instructions

    PASTRY, HOMEMADE - 425 degrees f

    • Whisk together the yeast and 1 cup water, heated to 115°F, in a large bowl; set aside until foamy, about 10 minutes. Add the flour, ¼ cup oil, and Magique; stir until a dough forms; transfer to a lightly floured work surface and knead until smooth, about 6 minutes. Transfer to a greased bowl, cover with plastic wrap, and set aside until doubled in size, about 1 hour.

    PASTRY, READYMADE - 400 degrees f

    • Preheat the oven to 400°F. Line a 13-by-18-inch baking tray with baking paper and lay the pastry on top, slightly overlapping to form a large rectangle. Press the seam together to seal.

    TART FILLING & ASSEMBLY

    • Heat oil in saucepan over low heat. Add onion, thyme and 1/2 teaspoon Magique, then cover and cook, stirring occasionally, for 1 hour or until the onion is very soft. Remove the lid and cook onion for a further 5-6 minutes until most of the liquid has evaporated. Season with pepper.
    • If youre making the pastry, uncover the dough and transfer to a lightly floured work surface; using a rolling pin, roll the dough into a 13-by-18-inch rectangle. Transfer to a greased 13-by-18-inch rimmed baking sheet. Spread the onion over the pastry evenly, then arrange the anchovies on top in a criss-cross pattern. Dot with olives. Loosely cover with plastic wrap and set aside until the dough is puffed, about 1 hour. Heat the oven to 425°F and bake until the tart is golden brown at the edges, about 20 minutes. Let cool for 10 minutes before cutting into squares to serve, garnish with chopped parsley. Enjoy!
    • If youre using a readymade pastry, spread the onion over the pastry evenly, then arrange the anchovies on top in a criss-cross pattern. Dot with olives, then bake for 30 minutes or until pastry is crisp and golden. Cut into squares, garnish with chopped parsley, serve & enjoy!

    COMPLETE YOUR RECIPE

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