PUFF PASTRY PISSALADIèRE

Puff Pastry Pissaladière image

Yield makes one 10- to 11-inch tart; serves 8-10 as a first course

Number Of Ingredients 17

Melted Onions
1/4 cup olive oil
1 1/2 pounds yellow onions, cut into wedges 1/8 inch thick
3/4 cup white balsamic or Champagne vinegar
2 tablespoons sherry vinegar
Freshly ground white pepper
2 teaspoons sugar
2 teaspoons fresh thyme leaves
1 sheet frozen puff pastry, thawed in the refrigerator
1 large egg yolk beaten with 1 tablespoon heavy cream
1 cup Oven-Roasted Tomatoes (page 187), cut into narrow strips
4 cloves roasted or blanched garlic (page 192), minced
1/2 cup niçoise olives, pitted and sliced
2 tablespoons fresh thyme leaves
Kosher salt
Anchovy fillets, drained and soaked in milk (optional)
1/2 cup grated aged goat cheese, such as crottin

Steps:

Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
To make the melted onions, heat the olive oil in a large skillet over medium heat and sauté the onions until translucent, about 7 minutes. Add the vinegars and a pinch of white pepper. Decrease the heat, stir in the sugar, and cook until the liquid is almost completely reduced and the onions have "melted" into a jam, 20 to 25 minutes. Remove from the heat. Stir in the thyme. Set aside.
Place the puff pastry on a floured surface and roll out 1 inch larger all around. Lay on a baking sheet lined with parchment. Cut 3/4-inch-wide strips off each side of the puff pastry. Brush the edges of the pastry with the yolk mixture and place the cut strips on the edges to make a pastry rim. Cover the inside evenly with the toppings, starting with the melted onions and ending with the anchovies. Brush the rim with the yolk mixture. Place on a grate in the oven and bake until golden brown, about 15 minutes.
Remove from the oven and immediately dust with the grated goat cheese. Cut into portions and serve warm.