We love Sunday nights, a time of coming together and planning our week ahead of us.
Our lives are constantly moving, and a slow-down time is always welcome.
With that also comes Sunday night dinner, and I always look forward to preparing something new, something different.
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The past weekend I decided to make a Pissaladiere, a south of France dish, more specifically, Nice.
This dish has seen so many changes, from fish fry and being weighted down for a week before being pureed to salt anchovies.
This is one more version, actually my version. I love anchovies. Yes, I am the friend that will order anchovies on her pizza. My family… well, not so much.
I used Pepperidge Farm puff pastry because I love the simplicity and the light texture, and I always have a couple of sheets in the freezer.
However, bread or pizza dough is perfect and usually used. Roll it out to your desired thickness.
Goat cheese combined with the onions gives it a deliciously rich flavor. The original recipe does not require it.
A great dish to prepare when you have a party as it is delicious warm, or at room temperature.
Make sure the dough is a bit thicker so it will not fall apart, slice it into squares, and here you have a new dish to offer your friends.
Arugula salad rounded up our dinner.
Pissaladiere
Ingredients
- 1 sheet of puff pastry, – Pepperidge Farm
- 5 tablespoons olive oil
- 3 pounds sweet yellow onions, thinly sliced
- 5 garlic, peeled
- 2 bay leaves
- 12 fillets of anchovies, mashed
- 8 ounces goat cheese
- ¾ cup black olives, pitted
Instructions
- Warm 3 tablespoons of the olive oil in a heavy sauté pan over very low heat. Add the onions, garlic, salt to taste and herbs. Cover and cook over the lowest possible heat setting for about 1 hour., stirring occasionally with a wooden spoon. The onions must not color and stay white and puree soft like after 1 hour of cooking. Remove from the heat and remove and discard the bay leaves and thyme sprig. Stir in the mashed anchovies.
- Preheat oven at 350º.
- Line a large rectangular cookie sheet with parchment paper.
- Flour a work surface and place the puff pastry sheet on it. With a rolling pin roll out the dough thinly to approximately the shape of a baking sheet.
- With the help of the rolling pin transfer the puff pastry to the baking sheet.
- Roll around 1/2 inch of pastry from the borders and turn over itself to crate a border all around the edge of the puff pastry. Press down firmly. Prick the surface of the pastry lightly here and there.
- Crumble goat cheese all over the pastry and flatten as much as possible with the back of a baking knife or spatula. Spread the onion mixture over the goat cheese. Push the olives into it, onw by one, half buried and regularly distributed.
- Brush the rim of the pastry with little of the remaining olive oil and then sprinkle a little of the remaining 2 tablespoons of olive oil on the surface of the onions.
- Place in the hot oven and bake until the rim of the pastry is golden and crisp. Around 30 minutes.
- Remove from the oven and grind over some pepper.
Nutrition
Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Quiches & Savory Tarts, Appetizers, Dinners, Sunday Night Dinner
- Cuisine: French
Did you make this?
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