Tuesday, February 16, 2010

Pissaladiere - Provencal Pizza

Instead of having 'a ridiculously expensive dinner for mediocre food' at restaurants to celebrate Valentine's day, Porgy and I decided to take it easy and have a mellow dinner just for the two of us at home. So on Sunday morning, I grabbed the always-reliable Ina's Barefoot in Paris cookbook and started flipping through the pages.

I noticed this Pissaladiere recipe and thought that it's definitely doable without much preparations since I already have most of the ingredients. To make it even easier, I decided to use puff pastry sheets instead of the dough.

1/4 cup olive oil
3 large onions, sliced into 1/4 inch thick
3 cloves of garlic
1 teaspoon of dried thyme (or 1 tablespoon of fresh thyme)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 sheet of Pepperidge Farm puff pastry
1 egg
15 good quality pitted French black olives
1/4 cup of crumbled feta cheese

  • Thaw up the frozen puff pastry sheet according to the direction (either 40 minutes on the room temperature or overnight in the fridge)
  • Heat up the olive oil in a heavy bottom large pan.
  • Cook the onion slices and garlic cloves along with the thyme, salt and pepper over a low heat for 30 minutes stirring occasionally.
  • After 30 minutes, take out the garlic cloves, chop them finely and put them back into the pan to cook for another 15 minutes.
  • Heat up the oven to 400F.
  • Dust the counter top with a little of flour and roll out the puff pastry sheet on top with a rolling pin.
  • In a small bowl, beat the egg with 1 tablespoon of water.
  • Brush the top of the pastry sheet with the egg wash.
  • Sprinkle the onion evenly on top of the pastry sheet, leaving about an inch of border.
  • Arrange the olives on top of the onion in a criss-cross pattern and finally sprinkle the feta cheese between the olives.
  • Bake the 'pizza' in the oven for 15-20 minutes until the puff pastry are golden all around.
  • Enjoy it with a simple salad on the side.

1 comment:

  1. pizza on a puff pastry... very interesting,
    looks tasty