PISSALADIÈRE
Serves: 4
Prep time: 15 minutes
Cooking time: 40 minutes
- 2 tablespoons olive oil
- 4 large white onions, halved and sliced thinly
- Salt
- 1 tablespoon sugar
- 1 1/2 teaspoons dried thyme
- Black pepper
- 1 (10x10-inch) pre-rolled sheet puff pastry
- 1 egg, beaten with 1 tablespoon water (egg wash)
- 12 strips anchovies
- 12 pitted black olives, sliced
- Arugula leaves (optional)
1. Preheat oven to 400°F.
2. Heat oil in a large saucepan over medium heat. Add onions and a pinch of salt; sauté until translucent, about 5 minutes. Add sugar and thyme. Continue cooking and stirring until wilted and caramelized, about 15 minutes. Season to taste with salt and pepper. Transfer to a bowl and cool.
3. Line a baking sheet with parchment paper or a silicone mat. Cut puff pastry sheet in half and placed on prepared baking sheet. Lightly score a 1/4-inch border around each sheet using a paring knife.
4. Top puff pastry sheets with caramelized onions, leaving the borders clean. Brush borders and sides with egg wash. Bake in the preheated oven for 15 to 20 minutes or until pastry is puffed and golden.
5. Transfer tarts to a wire rack. Top with anchovy strips, olive slices, and aragula leaves, if using. Serve hot.
Enjoy your cooking with your loved one
Sumber majalah: Yummy philippines, June 2016
