Pissaladiere: French Onion Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 Yellow Onions, Medium
4 T. Butter
1 Sheet of Pepperidge Farm Puff Pastry, thawed
1-2 T. Dijon Mustard
1/2 - 3/4 Cup Shredded White Cheese, like Swiss or Havarti or Use Boursin Garlic and Herbs Whipped Cheese (which makes it extra special)
Approximately 8-10 Black olives, finely diced
1/4 tsp of dried or fresh thyme or herbs de provence.
1 egg, cracked and stirred for egg wash
Pam spray or butter to grease the cookie sheet
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Directions: |
Directions:Preheat your oven to 425 degrees.
Thinly slide your onions into half moons and saute them in some butter until they are light brown. This should occur at low to medium heat to ensure they do not burn. It takes about 15 minutes. Your can always lightly sprinkle a little sugar on the onions to help them caramelize more quickly. No more than 1/2 to 1 teaspoon of sugar. When they are done, place them on a dish and cool them in the refrigerator for 5 minutes. This will ensure they do not deflate your puff pastry with their heat.
Chop your black olives into small pieces, suitable for sprinkling on the top of the tart. Set them aside for future use.
Unfold your puff pastry, pressing together the seams. Roll it out on a slightly floured surface into a rectangle to about a 9 by 11 size. It can be a bit smaller as well.
Cut thin strips from each side of the puff pastry. They will form a border around your tart. Place the large rectangle on a greased cookie sheet.
Apply a little egg wash with a pastry brush around the edge of the large rectangle. It will serve as the glue to hold onto your cut pastry strips. Place the cut strips on the edges of the pastry sheet to build a little wall around the tart.
Dock the inside of the pastry by piercing it lightly with a fork. Be sure to only pierce the bottom, not the strips on the side of the tart! Docking ensures that the center will not puff up and ruin the look of the tart.
Lightly brush the base of your tart inside the walls with a light spread of dijon mustard.
Spread your cheese or sprinkle the cheese lightly on the inside of the tart. Do not put it on the walls of the tart. It's best not to use too much cheese, so that the tart stays light.
Layer on the cooked onions in a thin layer that is distributed across the base of the tart.
Sprinkle some herbs evenly on top and then sprinkle on the black olives.
Brush egg wash lightly on the tops of your tart's walls so that they brown nicely.
Place the tart in your hot oven for 15-20 minutes. It will puff up nicely and look very professional. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20 minutes prep, 20 minutes to bake |
Personal
Notes: |
Personal
Notes: This is so easy to make and is universally enjoyed. The buttery puff pastry is a showstopper and the onions provide a nice sweetness. I typically serve this as an appetizer, but it can be served as a vegetable accompaniment to a nice, crisp salad, especially if you serve the salad with a champagne or some other type of light vinaigrette.
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