A French version of a pizza, the puff pastry based pissaladiere is rich and flaky. Briny olives and caramelized onions also lend it a salty sweetness. You can make your own puff pastry or take a shortcut and use frozen store bought. Although anchovies are a classic addition, many people prefer their pissaladiere without the strong flavor of the anchovies. Recipe provided by Meredith Deeds & Carla Snyder.
3 tablespoons olive oil
3 medium onions, thinly sliced
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 package frozen puff pastry sheets, (2 sheets) thawed
2 tablespoons flour for rolling out the pastry
2 tomatoes, thinly sliced
1/2 cup chopped Lindsay® Ripe Pitted Olives or Lindsay® Greek Kalamata Pitted Olives
1/4 cup, thinly sliced fresh basil
2 tablespoons chopped fresh parsley
Heat oven to 425°F.
Heat oil in a large skillet over medium-high heat. Add onions, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Sauté onions until translucent, about 10 minutes. Lower heat to medium; cook onions until golden brown and caramelized, about 15 minutes. Remove from heat; reserve.
Sprinkle flour on a work area; roll out puff pastry using more flour as necessary to keep pastry from sticking. Roll each sheet pastry into a rectangle 11x13-inches. Place the dough on a parchment lined baking sheet and fold the edges 1/2-inch over the pastry to form a rim. Press the edges with the tines of a fork.
Arrange tomato slices over both pastry crusts. Sprinkle remaining 1/4 teaspoon of the salt and 1/8 teaspoon pepper over tomatoes. Arrange onions over tomatoes; top with olives, basil and parsley.
Bake the pissaladiere 20 to 25 minutes or until the pastry is crisp and brown on the bottom.
Cut into slices and serve hot or at room temperature.
