Puff Pastry Pissaladière

Name: Puff Pastry Pissaladière
Yield: makes one 10- to 11-inch tart; serves 8-10 as a first course
Ingredients: 1/4 cup olive oil; 1 1/2 pounds yellow onions, cut into wedges 1/8 inch thick; 3/4 cup white balsamic or Champagne vinegar; 2 tablespoons sherry vinegar; Freshly ground white pepper; 2 teaspoons sugar; 2 teaspoons fresh thyme leaves; 1 sheet frozen puff pastry, thawed in the refrigerator; 1 large egg yolk beaten with 1 tablespoon heavy cream; 1 cup Oven-Roasted Tomatoes (page 187), cut into narrow strips; 4 cloves roasted or blanched garlic (page 192), minced; 1/2 cup niçoise olives, pitted and sliced; 2 tablespoons fresh thyme leaves; Kosher salt; Anchovy fillets, drained and soaked in milk (optional); 1/2 cup grated aged goat cheese, such as crottin

January 24, 2012

A pissaladière is a crisp, flaky pizza-like pastry popular in the south of France. This version is made with prepared puff pastry, then topped with the traditional olives and anchovies. Here it is made as one rectangular tart, though you can make individual ones as well. The onions are roasted in the oven until soft, jammy, and a bit smoky. If you don’t have oven-roasted tomatoes in your pantry, sun-dried tomatoes packed in olive oil can be substituted. My favorite element is the grated dried goat cheese at the end.

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