PISSALADIèRES - ONION & ANCHOVY TARTS RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 10
Steps:
- Heat oil in a 12-inch skillet over medium heat. Add thyme and onions and cook, partially covered, stirring occasionally, until very soft, 30 minutes. Increase heat to medium-high, add sugar and vinegar, and season with salt and pepper. Cook, stirring, until caramelized, 12 to 15 minutes. Stir in olives, remove from heat, and set aside. Meanwhile, heat oven to 400°F. Roll out puff pastry to 1⁄8" thickness. Using a 2 1⁄2-inch cookie cutter, cut out 16 circles from each sheet. Transfer pastry circles to 2 parchment paper-lined baking sheets and prick each circle all over with tines of a fork. Cover circles with a sheet of parchment and another baking sheet; bake until light golden brown, 15 to 18 minutes. Uncover and bake until golden brown, 2 to 3 minutes more. Transfer circles to a large serving platter, spoon about 1 teaspoon onion mixture over each, and top with a sliver of anchovy. Garnish with chives.
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Justice Zhou
[email protected]I've made this recipe several times now and it's always a winner. It's one of my go-to recipes for when I'm entertaining guests.
Ritu Moni
[email protected]These pissaladières are a great appetizer or main course. They're also perfect for a picnic or party.
Zaheer Ahmd
[email protected]I made these tarts for a potluck and they were a huge hit! Everyone loved the unique flavor combination.
Mohamed Hachemaoui
[email protected]I'm allergic to wheat, so I used a gluten-free flour blend to make the crust. The tarts turned out great and I was so happy to be able to enjoy this recipe.
Mark Bawden
[email protected]These pissaladières were a great way to use up some leftover anchovies. They were quick and easy to make, and they were absolutely delicious.
Kabuye Enoch
[email protected]I used a store-bought puff pastry crust to save time. The tarts still turned out great, but I think they would have been even better with a homemade crust.
methum ranmira
[email protected]I'm not a fan of olives, so I omitted them from the recipe. The tarts were still delicious, but I think they would have been even better with the olives.
Deandrae R Smith
[email protected]These tarts were a lot of work, but they were definitely worth it! They were so delicious and everyone at my party loved them.
Roman SayedAhmed
[email protected]I loved the flavors in this recipe, but I found the filling to be a bit too runny. I think I'll cook the onions down a bit longer next time.
Shahzad Kosar
[email protected]The crust on my tarts was a bit too thick. I think I'll roll it out thinner next time.
Tommy Tucker
[email protected]These pissaladières were a bit too salty for my taste. I think I'll use less anchovies next time.
The Crazy Mask
[email protected]I'm a beginner baker and this recipe was easy to follow. The tarts turned out great and I'm so happy with how they turned out. I'll definitely be making these again.
Rao Abdul Rehman
[email protected]I'm a vegetarian, so I omitted the anchovies from the recipe. The tarts were still delicious, but I think they would have been even better with the anchovies. Next time, I'll try using a vegetarian anchovy substitute.
Ngudo Mafoho
[email protected]I made these tarts for my family and they were a huge success! Everyone loved the combination of flavors and textures. The caramelized onions were especially delicious.
Sofia Soo
[email protected]I followed the recipe exactly and the pissaladières turned out perfectly. The crust was golden brown and the filling was rich and flavorful. I served them with a simple green salad and they were a delicious and easy meal.
Idris
[email protected]I'm not a huge fan of anchovies, but I loved these tarts! The onions were so sweet and savory, and the anchovies added a nice briny flavor that wasn't overpowering.
Mashghool Alam
[email protected]These pissaladières were a hit at my last party! The combination of caramelized onions, salty anchovies, and flaky pastry crust was divine. I'll definitely be making these again soon.