Pissaladière with a Mediterranean Twist

Ingredients

• 1 sheet of puff pastry (250g) 1 sheet of puff pastry (250g)
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 4 anchovy fillets, drained and chopped 4 anchovy fillets, drained and chopped
• 1/2 cup roasted red peppers, sliced 1/2 cup roasted red peppers, sliced
• 1/2 cup pitted black olives, halved 1/2 cup pitted black olives, halved
• 1/2 cup crumbled feta cheese 1/2 cup crumbled feta cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 6g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheet and place it on a baking sheet lined with parchment paper.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they become soft and golden brown, stirring occasionally. This process may take around 20-25 minutes.
4. 4.
   Add the minced garlic, dried thyme, dried oregano, sugar, salt, and black pepper to the skillet. Cook for an additional 2 minutes, stirring well to combine the flavors.
5. 5.
   Spread the caramelized onion mixture evenly over the puff pastry, leaving a small border around the edges.
6. 6.
   Arrange the chopped anchovy fillets, roasted red peppers, and black olive halves on top of the onions.
7. 7.
   Sprinkle the crumbled feta cheese over the tart.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
9. 9.
   Once cooked, remove from the oven and let it cool slightly. Garnish with fresh basil leaves.
10. 10.
    Cut into slices and serve at room temperature.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed according to the package instructions before using it in the recipe. This will help achieve a flaky and golden crust.
• Anchovy fillets — If you prefer a milder flavor, you can reduce the amount of anchovy fillets or omit them altogether. Alternatively, you can substitute them with capers for a briny kick.

Tips & Tricks

• For an extra burst of flavor, drizzle some balsamic glaze over the Pissaladière before serving.
• If you prefer a vegetarian version, you can omit the anchovies and add some sun-dried tomatoes for a tangy twist.
• Experiment with different types of olives to find your favorite combination of flavors.
• Serve the Pissaladière with a side of mixed greens dressed in a light vinaigrette for a refreshing accompaniment.
• Leftovers can be enjoyed the next day, either at room temperature or gently reheated in the oven.

Serving advice

Serve the Pissaladière as an appetizer or a light lunch. Cut it into slices and arrange them on a platter for easy serving. Garnish with fresh basil leaves for an added touch of freshness.

Presentation advice

To enhance the presentation, sprinkle some extra crumbled feta cheese and fresh basil leaves on top of the Pissaladière just before serving. The vibrant colors of the toppings will make it visually appealing.