Pissaladière w/ Caramelized Onions & Mushrooms

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by Sara on October 11, 2010

There is something special about Autumn!  When it’s a bit nippy outside and I can hear the children playing in the colorful leaves, I just love to hang out in my kitchen!  I especially love to bake savory tarts  or roast a  chicken for dinner. Pissaladière is a savory, Provencal onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a delightful & crowd pleasing  party appetizer. Pair it with a salad and soup for a healthy lunch or light main course.

I sauteed sweet Vidalia onions until golden brown in French butter called President & some extra virgin olive oil. I just love  the rich  taste of this butter, reminds me of France, it especially gives the tart it’s ooh la la flavor!  Once the onions were golden brown I added  a medley of mushrooms like Shitake & baby portobellas. Fresh herbs like thyme & rosemary were added during sauteing of the onions & mushrooms. For the crust I  used a ready made frozen pastry dough which is so much easier & quicker! Grape tomatoes & niçoise olives added to the complex flavors of this Pissalade’re.

Recipe inspired by Every Day with Rachael Ray Magazine

INGREDIENTS:

  • 2 tablespoons unsalted butter~ I used French President Butter.
  • 1 tablespoon of extra virgin olive oil.
  • 2 onions, thinly sliced~ Vidalia Onions
  • 1 packet of sliced Medley of Mushrooms { Shitake & Baby Portobello}
  • 2 cloves of garlic, chopped
  • 2 sprigs thyme, plus 1 tablespoon leaves
  • 1 sprig rosemary
  • Salt and pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg yolk, lightly beaten with 1 teaspoon water
  • 10 pitted small niçoise olives, halved lengthwise
  • 15 grape tomatoes, halved lengthwise

DIRECTIONS:

  1. In a medium skillet, melt the butter over medium heat & add the olive oil. Now add the onions, mushrooms, garlic, thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the Sprigs of thyme & rosemary.
  2. Place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch rectangular pastry. Transfer to a baking pan. Using a fork, prick the pastry all over, leaving a 1-inch border. Refrigerate until ready to assemble
  3. Preheat the oven to 400°. Brush the pastry border with the egg wash. Spread the onions evenly over the center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.

{ 13 comments… read them below or add one }

Sue October 11, 2010 at 9:39 pm

That is gorgeous!!

carina October 11, 2010 at 9:53 pm

It looks absolutely delish!!! I think I can smell it, your pictures are so good!! Will surely make this although we are celebrating Spring ‘down under’. Thanks for sharing!!

Sara October 11, 2010 at 10:08 pm

Thank you Sue & Carina! Happy Spring to you in Austrailia!!! :)

Faith October 11, 2010 at 10:41 pm

I agree, for some reason autumn is my absolute favorite time of year for baking. Your Pissaladière looks wonderful — love that long tart pan, it makes a really impressive tart!

Soma October 11, 2010 at 11:45 pm

I am not sure I am delighted about autumn, tho’ it is way cooler and nicer in Texas than the summer heat. This is a recipe elegant so full of lovely flavors. Life becomes easier with the pastry puffs.

dinners & dreams October 12, 2010 at 12:39 am

The ingredients in this pissaladiere are different from any other I’ve had. Nice twist.

Nisrine

Lora @cakeduchess October 12, 2010 at 2:04 am

This looks divine Sara. Allmof my favorite flavors on topmof a yummy crust. Fantastica!

Lora @cakeduchess October 12, 2010 at 2:06 am

This looks divine Sara. All of my favorite flavors on top of a yummy crust. Fantastica!

Tiffany October 12, 2010 at 9:38 pm

What an absolutely amazing and beautiful dish! It must taste incredible with all my favorite herbs and ingredients, thank you for sharing!

Jamie October 13, 2010 at 10:28 am

I often make a rather unconventional pissaladière with black olive tapenade and it must be one of my family’s favorite meals, simple and flavorful. Yours is fabulous with the caramelized onions and mixed mushrooms and I will make it your way next time. Gorgeous pictures!

Lani October 19, 2010 at 8:07 pm

This is one of my all time favorite Provencal dishes! Thanks for posting this twist on the original…I do use anchovies but this recipe sounds even better! Thank you thank you!

Sara October 20, 2010 at 2:39 am

yw Lani! :)

Gargi November 18, 2010 at 2:57 pm

Hey Sara,
Looks so delicious and festive. Will be trying it out for Thanksgiving…. have you tried any other fillings ? I think I need to substitute for the olives, no one in my family likes olives, but the rest looks great. Thanks again for a fabulous recipe.

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