Fall

Pissaladière~ A French Tart with Caramelized Onions, Mushrooms & Tomatoes

October 28, 2010
0 Ratings
Author Notes

There is something special about Autumn! When it’s a bit nippy outside and I can hear the children playing in the colorful leaves, I just love to hang out in my kitchen! I especially love to bake savory tarts or roast a chicken for dinner. Pissaladière is a savory, Provencal onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a delightful & crowd pleasing party appetizer. Pair it with a salad and soup for a healthy lunch or light main course. —onetribegourmet

  • Serves 4-6
Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 vidalia onions, thinly sliced
  • 1 packet sliced medley of mushrooms, shitake & baby portobello
  • 2 cloves of garlic, chopped
  • 2 sprigs thyme
  • 1 teaspoon thyme leaves
  • 1 sprig rosemary
  • salt & freshly ground pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg yolk, ligtly beaten with one tsp water
  • 10 small niçoise olives, halved lengthwise
  • 15 grape tomatoes, halved lengthwise
In This Recipe
Directions
  1. In a medium skillet, melt the butter over medium heat & add the olive oil. Now add the onions, mushrooms, garlic, thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the Sprigs of thyme & rosemary.
  2. Place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch rectangular pastry. Transfer to a baking pan. Using a fork, prick the pastry all over, leaving a 1-inch border. Refrigerate until ready to assemble
  3. Preheat the oven to 400°. Brush the pastry border with the egg wash. Spread the onions evenly over the center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.

See what other Food52ers are saying.

  • Emilia
    Emilia
  • WinnieAb
    WinnieAb
  • onetribegourmet
    onetribegourmet
  • mklug
    mklug
Hi I'm Sara and I love the art of food & travel. I have a blog called One Tribe Gourmet, where I share my passion for global cuisine and my travel adventures around the world. I have always felt that food is the most common denominator that crosses all boundaries and brings people together. The ritual of “Breaking Bread” in every culture is a special bonding experience. Personally I love to experience different cultures through there cuisines! My goal here is to encourage an individual who is interested in learning different global cuisine yet is a bit intimidated by it. I am here to help you, all you have to do is open your heart!!!

5 Reviews

Emilia January 8, 2015
Oh, gods! This looks absolutely fantastic. I am sure it tastes fantastic too. Will make for my next "tea with the girls"--they love to be pampered and this has "pampering" written all over it! Thank you for sharing.
 
WinnieAb March 9, 2011
Looks wonderful Sara!
 
Author Comment
onetribegourmet March 10, 2011
Thanks Winnie! :)
 
mklug October 29, 2010
I had feared that I was going to have to make the shell--thanks for using frozen puff pastry! I love even the word "Pissaladière"--even on a dry, cold, grey day in the desert, I can bake this and feel very Bardot and pampered for a while!
 
Author Comment
onetribegourmet October 29, 2010
Thanks! puff pastry makes this dish so easy to make, it's a crowd pleaser! :)