Puff Pastry Pissaladi?
18 people added this to their Recipe Box
Puff pastry not only makes this classic French tart easy to work with but also gives it the richness and elegance that people love in appetizers. If anchovies are not a favourite, replace them with 1/3 cup (75 mL) sliced roasted red peppers. Serve with a Foxtrot.
Servings: 32
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 103 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 16 mg |
| sodium | 110 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 3% |
| vit A | 5% |
| folate | 7% |
Suggested Recipes
-
Quick puff_pastry
Topping:
1/4 cup (50 mL) extra-virgin olive oil
3 spanish onions, thinly sliced
3 cloves garlic, thinly sliced
2 tsp (10 mL) minced fresh thyme (or 1 tsp/5 mL dried)
1 bay leaf
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) granulated sugar
1 tbsp (15 mL) white wine or wine vinegar
1 tin (50 g) whole anchovies
1 cup (250 mL) shredded Gruy? cheese
16 black olives, pitted and halved
Preparation:
Topping: In large skillet, heat olive oil over medium-low heat; cook onions, garlic, thyme, bay leaf, pepper and sugar, stirring occasionally, for 45 to 55 minutes or until caramelized and about 1-1/2 cups (375 mL) remain. Stir in white wine; set topping aside.
Meanwhile, divide puff pastry in half. On lightly floured surface, roll out each half into 9-inch (23 cm) square; place each on parchment paper-lined rimless baking sheet. Refrigerate until firm, about 30 minutes.
Drain and rinse anchovies; pat dry. Cut lengthwise in half; set aside.
Divide onion mixture over puff pastry squares, spreading evenly; sprinkle with cheese. Arrange anchovies over top. Place olive halves at 2-inch (5 cm) intervals over top to make 1 piece per serving when cut. Refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in top and bottom thirds of 425°F (220°C) oven, rotating and switching pans halfway through, for 20 to 25 minutes or until golden and crusty. Let cool for 5 minutes before cutting each into 16 squares.
Meanwhile, divide puff pastry in half. On lightly floured surface, roll out each half into 9-inch (23 cm) square; place each on parchment paper-lined rimless baking sheet. Refrigerate until firm, about 30 minutes.
Drain and rinse anchovies; pat dry. Cut lengthwise in half; set aside.
Divide onion mixture over puff pastry squares, spreading evenly; sprinkle with cheese. Arrange anchovies over top. Place olive halves at 2-inch (5 cm) intervals over top to make 1 piece per serving when cut. Refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in top and bottom thirds of 425°F (220°C) oven, rotating and switching pans halfway through, for 20 to 25 minutes or until golden and crusty. Let cool for 5 minutes before cutting each into 16 squares.
Source
Canadian Living Magazine: January 2008
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »