Recipe: Mini Pissaladiere

Cookbook

Mini Pissaladière

Mini Pissaladiere

Makes 24

2 sheets frozen pre-rolled puff pastry, thawed
1/4 cup (2 fl oz/60 ml) olive oil
1-1/2 lb (750 g) yellow (brown) onions,
thinly sliced
2 oz (60g) anchovy fillets
4 oz (125 g) pitted black olives
24 tiny whole basil leaves, for garnish

Peheat oven to 350 degrees F. (180 degrees C/Gas 4). Place puff pastry sheets on a floured work surface. Using a floured 2-inch (5-cm) cookie (pastry) cutter, cut out 24 rounds. Place on a parchment-lined (baking paper-lined) baking sheet and cover with plastic wrap while cooking onion topping.

Warm oil in a heavy-bottomed frying pan over medium heat. Add onions and cook over medium-low heat until soft and slightly browned, about 10 minutes. Remove frying pan from heat and allow onions to cool.

Top each pastry round with onion mixture. Halve the anchovy fillets lengthwise and place two halves in a cross pattern on top of onions on each pastry round. Cut olives into slivers and place in angles of anchovy crosses. Bake until pastry is golden and crisp, 7-10 minutes.

Serve hot, garnished with basil leaves.

Hints
Onions can be prepared 2 hours ahead, but pastry is best baked just before serving.

Buy the Book!

The Essential Kitchen Series: Hors d'Oeuvres
By Vicki Liley
Periplus Editions/Tuttle Publishing, June 2000
Hardback, $17.95
112 pages, color photos throughout
ISBN: 962-593-820-6
Recipe reprinted by permission.