White Lily Savory Tart Pissaladiere Recipes

PISSALADIERE (FRENCH ONION-ANCHOVY TART)

Steps:

• Preheat oven to 450 degrees F. Roll out pastry to a 12 by 16-inch rectangle, 1/8-inch thick and transfer to a baking sheet. Brush edges of pastry with water and fold over to form a border 1-inch wide. Score border with tines of a fork and thoroughly prick center. Meanwhile, in a skillet cook onions over low heat in 2 tablespoons olive oil until golden and softened. Stir in garlic and basil. Transfer to a bowl to cool. Sprinkle bottom of tart with 2 tablespoons Parmesan cheese and spread onion mixture over. Sprinkle onions with 2 more tablespoons cheese. Top with tomato slices and brush them with olive oil. Decorate tart with anchovies and olives. Bake for 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle warm tart with 2 more tablespoons cheese and chopped herbs. Serve slightly warm or at room temperature.;

MINI PISSALADIERE

Steps:

• Preheat oven to 350 degrees F. Place puff pastry sheets on a floured work surface. Using a floured 2-inch cookie cutter, cut out 24 rounds. Place on a parchment-lined (baking paper-lined) baking sheet and cover with plastic wrap while cooking onion topping.
• Warm oil in a heavy-bottomed frying pan over medium heat. Add onions and cook over medium-low heat until soft and slightly browned, about 10 minutes. Remove frying pan from heat and allow onions to cool.
• Top each pastry round with onion mixture. Halve the anchovy fillets lengthwise and place two halves in a cross pattern on top of onions on each pastry round. Cut olives into slivers and place in angles of anchovy crosses. Bake until pastry is golden and crisp, 7 to 10 minutes.
• Serve hot, garnished with basil leaves.

AIRY PISSALADIERE

Steps:

• In a small bowl, combine warm water and yeast. Let stand 10 minutes until foamy. Brush two baking sheets with olive oil.
• Place flour and salt in food processor. Add yeast mixture and 3 tablespoons oil; process just until dough comes together. Knead on lightly floured surface for 2 minutes. Divide in half. Shape each half into a log; divide each into 6 equal-size pieces; flatten slightly with palm to form disks. Transfer to baking sheets. Cover with plastic, then with hot, damp cloth. Let stand until doubled in size, about 1 hour.
• Preheat oven to 400 degrees. Heat pizza stone for 30 minutes, or large baking sheet for 15.
• In skillet over medium-low heat, heat 2 tablespoons oil. Add onions; cook until they begin to soften, stirring often, about 30 minutes. Add sugar; raise heat slightly. Cook until golden, stirring often, about 60 minutes more. Season with salt and pepper.
• On lightly floured surface, gently roll or stretch each disk of dough into a 1/4- inch-thick oval. Brush with remaining 2 tablespoons oil; top with onions, eggs, fennel, olives, and Gruyere. Sprinkle with salt and pepper. Transfer to preheated pizza stone. Bake until crust is golden, about 12 minutes. Garnish with herbs; drizzle with oil, if desired. Cut into wedges; serve.

PISSALADIèRE

Steps:

• Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.
• Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours or until the dough springs back when pressed. Don't worry too much is it takes more or less time - it's not critical for this relaxed recipe.
• While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.
• Sprinkle in the thyme and some salt and pepper, then tip in the tomatoes and stir well. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.
• Preheat the oven to 220C/gas 7/fan 200C. Lightly oil a shallow 23x33cm baking tin or tray. Knead the dough again briefly, then roll it out and press it into the tin. Don't leave it to rise again.
• Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden. Serve warm, cold or reheated, cut into squares.