Kim’s Kitchen
Pissaladière
The history of the pissaladière is extremely confusing, since there are many versions to who and where it was originally from… Some say is from the Liguria region of Italy, some say it’s from Nice, France, others say is French Provençal and even some say it was started with the Roman cooks in times of the Avignon Papacy, the good news is that is an amazing dish!!! And we will let all of them fight for the title, but I think I found an easy way to make this dish and it’s still a favorite!!!
Makes 2 / about 8-12 Portions
Ingredients:
2 ea Sheets of Puff pastry thawed, store bought, It can be made as a pizza with Pizza dough, but I prefer it like this...
2 Tbsp Butter
4 Lb. Onions (sliced lengthwise somewhat thick)
4 ea Garlic Cloves, Minced
1 tsp. Kosher Salt
½ tsp. Black Pepper
1 tsp Thyme Fresh Chopped or any Herbs of Choice
½ tsp Sage Fresh Chopped or Seasonings of Choice
2 Tbsp. Olive Oil for coating the Pastry dough
20 ea Black Pitted Olives, Sliced in Half
20 ea Alici (Anchovy Fillets of great quality), Sliced in half lengthwise
Instruction:
Preheat oven to 450 F.
Saute Onions with Butter, Garlic, Salt and Pepper, and Herbs or Spices of choice.
Stirring often for about 30 minutes on Medium High heat, until onions have started to caramelize.
Press the thawed Pastry sheets, building outer edges thicker, brush the pastry with Olive Oil and fill the center of your pastry sheet with the onions, layer the anchovies making a pattern so each bite will have a little of the Alici in them (you can get creative) and place olives on center of each section.
Bake about 15 – 18 min, until golden, puffed up and crispy.
Let it come to room temperature and is ready to eat!!!
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