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.
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.
This clementine-and-ginger glaze is so easy to make. It's perfect paired with salmon, but any fish will do. Serve with rice or noodles.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
skinless salmon fillets
(about 550 g total)
salt and pepper
grated clementine zest
(about 4 clementines)
finely chopped peeled
, peeled and segmented
Per serving: about
Total fat21 g
Saturated fat5 g
Total carbohydrate12 g
Sprinkle fish with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; cook fish, turning once, until edges are golden, about 5 minutes. Transfer to plate.
In small bowl, whisk together clementine zest, clementine juice, lemon juice, honey, cornstarch and remaining salt and pepper.
In same pan, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add clementine juice mixture; cook, stirring, until slightly thickened, about 1 minute. Add fish and clementine segments; cook, stirring occasionally, until fish flakes easily when tested, about 2 minutes. Transfer to serving dishes; sprinkle with chives.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
These citrus-packed chewy treats make the perfect holiday dessert. Use wet hands when shaping your macaroons to avoid a mess.
Prep time30 minutes
Total time1 hour & 30 minutes
unsweetened desiccated coconut
1 1/4 teaspoon
grated clementine zest
(about 2 oz), melted
Per cookie: about
Total fat6 g
Saturated fat5 g
Total carbohydrate9 g
In bowl, whisk coconut with 1 tsp of the clementine zest. Set aside.
In food processor, pulse clementines until finely chopped.
In small saucepan, bring clementines and 1/4 cup of the sugar to boil. Reduce heat and simmer, stirring occasionally, until mixture reaches jam-like consistency and is reduced by half, about 7 minutes. Let cool completely, about 30 minutes.
In large bowl, beat together egg whites, remaining sugar and cornstarch until foamy. Stir in coconut mixture and clementine mixture. Let stand until liquid is absorbed, about 5 minutes.
Roll by 1 tbsp into balls. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300°F oven until bottoms are light golden, 20 to 25 minutes. Let cool completely on pans.
Drizzle with white chocolate; sprinkle with remaining clementine zest. Refrigerate until white chocolate is set, about 10 minutes. (Make-ahead: Store in airtight container for up to 3 days.)