party (eye)popper

This mouthwatering dish falls under the category of elegant hors d’oeuvre. Classically French, it’s really just a simply composed onion tart. Or pizza, if you like. I recently brought a couple of these tarts along to a complement a friend’s wine and cheese party and–I’m proud to say–they were quite handsomely received. One guest described them as, “orgasmic.” Well, they are pretty delish and kinda pretty, too. Savory, salty, buttery and umami, what’s not to like?

Pissaladière

 
 
Please, please don’t be intimidated by this. I know the recipe calls for scary ingredients like puff pastry and anchovies–horrors!–but these components all come together pretty easily, if you take them one step at a time. Add a little extra effort at the end to give your tarts the decorative touch and you’ll feel like a pastry chef extraordinaire. 
 
 
Begin by slicing Spanish onions–first, cut them in half lengthwise from root to stem, peel away the skin, and place them cut side down to thinly slice.
 
 
In a large skillet, melt butter and olive oil over medium heat. Add the sliced onions and rosemary and thyme sprigs. Cook until softened, stirring often. Season with kosher salt and freshly ground black pepper. Continue to cook, stirring until onions are golden, about 20 to 30 minutes. Don’t rush this step–the more caramelized your onions are, the more flavorful your tarts will be! I kinda rushed mine and they were still good, but….
 
 
Preheat oven to 350 degrees. Rinse and drain a pint of grape or cherry tomatoes. Using a paring knife, halve the tomatoes lengthwise and lay them out, cut side up, on a parchment lined baking sheet.
 
 
Drizzle the cut tomatoes with olive oil, sea salt, and finely chopped thyme leaves. Place in the oven and bake for 30 minutes, until the tomatoes are cooked and slightly dried. Remove and place on a rack to cool; turn the oven up to 400 degrees.
 
 
I often use Pepperidge Farm brand puff pastry–it’s very reliable and easy to find. Remove the pastry from the freezer and its box, and allow it to thaw for at least an hour. On a well floured surface, roll out one sheet of the thawed pastry to measure an 11 by 1o inch rectangle.
 
 
Place pastry on a baking sheet. Make a wash by whisking the egg with a teaspoon of water. Using a pastry brush, apply a border of egg wash around the edge of the pastry. Fold up the edges to make a rim all around, mitering the corners as necessary. Repeat with the second puff pastry. Refrigerate for 30 minutes.
 
After you have evenly divided the cooked onions between the two pastry shells, it’s time to add the toppings. Don’t be afraid of anchovies: they add a lovely, salty–not fishy!–component to this tart. Slice them in half lengthwise. Pit the nicoise olives–use the side of a chef’s knife to gently smash the olives so that you can easily remove the pits.
 
 
Arrange the anchovy slices decoratively on each tart, then add the pitted olives and roasted tomatoes. Sprinkle all with thyme leaves and crack fresh black pepper on top.
 
 
Place the two baking sheets in the upper third of the oven and bake for 15 to 20 minutes, rotating the pans once midway, until the tarts are puffed and golden. Allow to cool and, using a large spatula, gently ease the tart from the bottom of the pan. 
 
 
Cut the tarts into squares and serve at room temperature. These can be made a day in advance and kept at room temperature, reheating before serving, if you like. Bon Appetit!
 
 
Makes 18 squares:
 
4 pounds Spanish onions
2 tablespoons unsalted butter
1 tablespoon olive oil
2 sprigs rosemary
2 sprigs thyme
kosher salt and freshly ground black pepper

Oven Roasted Grape Tomatoes:
1 pint grape or cherry tomatoes
extra virgin olive oil
1 tablespoon finely chopped thyme leaves
sea salt

Pastry:
1 17 ounce package frozen puff pastry, thawed
flour
1 egg, beaten
1 teaspoon water

Topping:
3 ounce can of anchovy fillets, drained
oven roasted grape tomatoes (see above)
1/4 cup nicoise olives
1 tablespoon thyme leaves
freshly cracked black pepper
 
By passioneats | 4.11.2012 | Anchovies, Baking, Hors D'Oeuvres, Olives, Onions, Tart |

7 thoughts on “party (eye)popper”

  3. Pennie

    Wow, Kim, thank you–I am SO honored! Your Chocolate Whoopie Pies are the bomb, by the way!! Thanks again…