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Pissaladiere(recipes)

Pissaladiere (recipes)


Makes 42 canapés







¼ cup olive oil

3 lb. mild yellow or sweet onions, halved and sliced paper-thin

salt & freshly ground pepper

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

1 package frozen puff pastry, 17 oz., thawed 30 minutes at room temperature

1 egg, lightly beaten with 1 tablespoon water and small pinch of salt

21 anchovy fillets, soaked for 5 minutes in lukewarm water, drained, patted dry, and halved lengthwise

21 Nicoise black olives, pitted & quartered







In a large frying pan over medium-low heat, warm the olive oil. Add the onions, sprinkle with 1 tablespoon salt, ¾ teaspoons pepper, and the thyme, and stir together. Cover and cook very slowly until tender, about 45 minutes. Do not stir too often; a steamy environment is crucial. Uncover the pan and continue to cook gently, now stirring occasionally, until all the excess moisture has evaporated and the mixture resembles a thick jam, about 30 minutes longer.



Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry 1/8 inch thick, taking care not to crush the edges too much with the rolling pin. Using a long, sharp knife, cut into 4-by-1 ½ inch rectangles. You should have 42 pieces.



Place the rectangles on the lined baking sheet, close together but not touching. Brush each with a little of the egg mixture. Spread a heaping teaspoon of the onion mixture over each pastry rectangle. Lay an anchovy strip down the center and place an olive quarter at each end of the strip.



Bake until the edges are golden brown, 12-15 minutes. Transfer to a napkin-lined platter or bowl and serve at once. The canapés are also very good served at room temperature, after 30 minutes.





Other ways:






Serves 6



Preparation time

1-2 hours



Cooking time

30 mins to 1 hour

















Ingredients



For the dough30g/1oz fresh yeast 1 tsp sugar200ml/7fl oz warm water500g/1lb 2oz strong plain flour1 tsp salt2 tbsp olive oilFor the topping2 large onions, thinly sliced2 garlic cloves, crushed3 tbsp olive oil400g/14oz tomatoes, chopped1 tsp sugar1 tbsp herbes de Provence110g/4oz pitted black olives, sliced2 tbsp capers2 tbsp chopped fresh parsley, to garnishsalt and freshly ground black pepper



Method



1. For the dough, mix together the fresh yeast, sugar and water and set aside until frothy.2. Place the flour and salt in a large bowl, make a well in the centre and pour in the olive oil and the yeast mixture. Mix to make a stiff but pliable dough.3. Knead on a lightly floured surface for about 10 minutes until smooth and elastic. Shape the dough into a ball and leave in a warm place for about one hour until it has doubled in size.4. For the topping, gently fry the onions and garlic in the oil for about 10 minutes until soft.5. Stir in the tomatoes, sugar, herbs and seasoning, and simmer for about 10 minutes until the mixture has reduced.6. Remove from the heat and allow to cool. Mix in the olives and capers.7. Preheat the oven to 220C/425F/Gas 7. Knead the dough briefly on a lightly floured surface and place on a baking sheet.8. Spread the topping over the dough and bake in the oven for 15-20 minutes until the crust is lightly browned. Garnish with chopped parsley.