Best Mini Pissaladières Recipes

PISSALADIERE

Pissaladiere image

Provided by Ina Garten

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1/4 cup good olive oil, plus extra for brushing
2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic
1 1/4 cups warm (100 to 110 degrees F) water
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
Cornmeal, for baking
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted

Steps:

For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
Preheat the oven to 450 degrees F.
Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.

MINI FRENCH ONION TARTS

Mini French Onion Tarts image

This is a French appetizer called Petits Pissaladieres, it is easy to make and has extreme flavor, if you or your guests are not an anchovy lovers, then I advise you not to make this. The onion mixture can made a day in advance, cover and chill. Reheat over medium heat, stirring about 10 minutes until heated through...or also the puff pastry squares can be baked a day in advance, cooled completely and kept in an airtight container at room temperature, just reheat in a 350°F oven for 6 minutes before topping. These squares are absolutely wonderful, I have served them many times in the past, trust me, they are worth the time to make! This recipe will make about 35-36 mini tartlets, if you are serving a large group of people then I strongly suggest to double the recipe, as people will be eating three, four or more at a time, they are THAT good! Cooking time is for both pastry and onion topping.

Provided by Kittencalrecipezazz

Categories Onions

Time 1h30m

Yield 36 tarts

Number Of Ingredients 8

Ingredients

1 frozen puff pastry sheet, thawed (from a 17-ounce package)
3 tablespoons olive oil (can use vegetable oil also)
1 large onion (halved and cut crosswise into about 1/8-inch slices)
1/2 teaspoon salt
pepper
4 anchovy fillets (patted dry and finely chopped)
1 pinch dried thyme (rubbed between fingers)
1/4 cup kalamata olive, pitted and very thinly sliced (can use other black olives but Kalamata is best)

Steps:

Set oven to 400°F.
Roll out puff pastry on a lightly floured surface into an about 12-1/2-inch square.
Trim edges to form an exact 12-inch square.
Prick sheet all over with a fork.
Cut into 36 (2-inch) squares, and transfer to two buttered large baking sheets (arranging about 2-inches apart).
Bake two at a time if you have a convection oven, if not bake one at a time for 12-15 minutes, or until puffed and golden brown.
Transfer the baked squares to a rack and cool until just warm .
Heat oil in a skillet over medium heat until hot but not smoking.
Cook onion with salt and pepper, stirring occasionally until golden brown (about 15-20 minutes).
Stir in anchovies (you can add in more anchovies if you desired) and pinch dried thyme; stir to combine; remove from heat, cover with foil to keep warm (if you are making this a day in advance, cover and refrigerate).
Lightly brush tops of pastry with olive oil.
Make a small indentation in the center of each square with you larger finger.
Top each hole with about 1 teaspoon onion mixture and then a few olive slivers.
Serve on a platter.