Pissaladière is a traditional French pizza from Southern France.
Yield: 8 servings.
- 1 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 2 large onions, sliced
- Coarse salt and freshly cracked black pepper, to taste
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp. herb de Provence, to taste
- 1 package puff pastry
- Handful capers
- 12 to 18 Moroccan sun-dried olives
- 4 medium fresh plum tomatoes or 1 pint grape tomatoes, sliced
- 1 small bunch thyme, for garnish (optional)
- Preheat oven to 425 degrees F.
- Set rack at bottom of oven.
- Line a 10-inch x 15-inch baking sheet with parchment paper.
- In a large saucepan combine butter, oil, onions, thyme leaves, bay leaf, herb de Provence and salt and pepper. Cook about 30 minutes over low heat. Stir frequently to stop onions from sticking. Cook until onions are soft and take on a golden brown, caramel colour and liquid has reduced completely. Set aside to cool.
- Roll out puff pastry to 1/8-inch thickness and cut to fit prepared baking sheet. Pastry should be rolled out thinly to ensure a crispy crust. Prick pastry evenly with fork. This will ensure an even thinness and of pastry crust and stop the pastry from puffing up too high.
- Arrange cooled onion mixture evenly over entire surface of pastry.
- In decorative pattern, arrange tomato slices, capers and olives.
- Bake until crust is golden brown and crisp, about 15 to 20 minutes.