Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.
- Prep time 35 minutes
- Total time 1 hour & 15 minutes
- 1 tablespoon butter
- 1 sweet onion , thinly sliced
- 1 tablespoon red wine vinegar
- Pinch each salt and pepper
- 2 sheets (450 g pkg) frozen butter puff pastry , thawed
- 1/2 cup water-packed artichoke hearts (about 2), drained, chopped and patted dry
- 1/4 cup thinly sliced drained oil-packed sun-dried tomatoes
- 3 cups lightly packed baby spinach , thinly sliced
In skillet, melt butter over medium heat; cook onion, stirring occasionally, until tender and golden, about 20 minutes. Stir in vinegar, salt and pepper.
On parchment paper–lined rimless baking sheet, unroll 1 sheet of the pastry. Top with half each of the onion mixture, artichokes, sun-dried tomatoes and spinach. On separate baking sheet, repeat with remaining pastry, onion mixture, artichokes, sun-dried tomatoes and spinach. Bake, 1 sheet at time, in 425°F oven until edges are golden, 18 to 20 minutes. Cut each sheet into 16 squares.
Tip from The Test Kitchen: If the onion begins to stick to the skillet, add up to a tablespoon of water, a little at a time.
Makes 32 pieces.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 63 mg
- Sugars 1 g
- Protein 1 g
- Calories 71
- Total fat 4 g
- Potassium 61 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 4
- Folate 4
- Calcium 1
- Vitamin A 5
- Vitamin C 5