Puff Pastry Pissaladiere Recipe

Name: Puff Pastry Pissaladiere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 nicoise 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

Servings: persons

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 nicoise 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

1
Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
2
To make the melted onions, heat the olive oil in a large skillet over medium heat and saute the onions until translucent, about 7 minutes.
3
Add the vinegars and a pinch of white pepper.
4
Decrease the heat, stir in the sugar, and cook until the liquid is almost completely reduced and the onions have melted into a jam, 20 to 25 minutes.
5
Remove from the heat.
6
Stir in the thyme.
7
Set aside.
8
Place the puff pastry on a floured surface and roll out 1 inch larger all around.
9
Lay on a baking sheet lined with parchment.
10
Cut 3/4-inch-wide strips off each side of the puff pastry.
11
Brush the edges of the pastry with the yolk mixture and place the cut strips on the edges to make a pastry rim.
12
Cover the inside evenly with the toppings, starting with the melted onions and ending with the anchovies.
13
Brush the rim with the yolk mixture.
14
Place on a grate in the oven and bake until golden brown, about 15 minutes.
15
Remove from the oven and immediately dust with the grated goat cheese.
16
Cut into portions and serve warm.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Puff Pastry Pissaladiere falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Puff Pastry Pissaladiere

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