Small Bites of Pissaladiere, The French Salted Tart

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    pissaladiere

    I knew pissaladiere, ma had never prepared it. Then I found this recipe for mini pissaladieres and tried it immediately.

    I love finger food. I love to prepare lunches and dinners with many different dishes and serve them all together – and this mini pissaladiere recipe is perfect for these occasions.

    They are very easy to prepare and I can assure you there will be no leftovers.

    You can even prepare the crust the day before to be even more quick in serving them. I have prepared it more times and it definitely is now among my favorite recipes ;-D. I found this pissaladiere recipe in Saveur site.

    pissaladiere pissaladiere

     

    Small Bites of Pissaladiere, The French Salted Tart
     
    Prep time
    Cook time
    Total time
     
    Delicious mini pissaladieres
    Author:
    Recipe type: Finger Food
    Serves: many
    Ingredients
    • 2 large purple onions thinly sliced
    • 2 Tbsp of extra virgin olive oil
    • 2 Tsp of fresh thyme or 1 Tsp of dried one
    • 2 Tsp of sugar
    • 1 Tsp of balsamic vinegar
    • salt
    • pepper
    • 10 black olives, pitted and minced
    • anchovy fillets
    • 2 sheets of puff pastry
    • Minced parsley or chives to decorate
    Instructions
    1. Put the oil in a non adherent pan and turn on the gas.
    2. Add the thyme and onions and let them cook with medium-low gas, stirring occasionally, until the onions are very soft.
    3. Increase the heat and add sugar and vinegar to caramelize.
    4. Add salt and pepper to taste.
    5. Add the olives and turn off the gas.
    6. Turn on the oven to 392°F/200°C.
    7. Cover a baking sheet with parchment papaer.
    8. Open the puff pastry and, using a cookie cutter, cut it in small circles and put them on the baking tray.
    9. Cover them with another sheet of parchment paper. Put another baking sheet on top to avoid puss pastry to inflate during cooking time.
    10. Bake them for about 20 minutes or until lightly colored.
    11. Take them out of the oven and, when it's time to serve, add some onions, a piece of anchovy and some chives on top.
    12. Buon appetito!

     

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