Pissaladière w/ Caramelized Onions & Mushrooms

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.

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Recipe inspired by Every Day with Rachael Ray Magazine

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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