by onetribegourmet
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my 20 recipes »
onetribegourmet's Notes:
Expand2 tablespoons unsalted butter Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
2 vidalia onions, thinly sliced Ask a question about this ingredient
1 packet sliced medley of mushrooms, shitake & baby portobello Ask a question about this ingredient
2 cloves of garlic, chopped Ask a question about this ingredient
2 sprigs thyme Ask a question about this ingredient
1 teaspoon thyme leaves Ask a question about this ingredient
1 sprig rosemary Ask a question about this ingredient
salt & freshly ground pepper to taste Ask a question about this ingredient
1 sheet frozen puff pastry, thawed Ask a question about this ingredient
1 large egg yolk, ligtly beaten with one tsp water Ask a question about this ingredient
10 small niçoise olives, halved lengthwise Ask a question about this ingredient
15 grape tomatoes, halved lengthwise Ask a question about this ingredient
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.
Ask a question about this stepPlace 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
Ask a question about this stepPreheat 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.
Ask a question about this stepThanks Winnie! :)
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!
Thanks! puff pastry makes this dish so easy to make, it's a crowd pleaser! :)
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Looks wonderful Sara!