Pissaladière (à ma façon)
makes one 9” tart
what you need:
2 tablespoons olive oil
20 ounces sweet onions (i.e., Vidalia), sliced ¼” width
1 fresh sprig of thyme, stripped
2 pinches kosher salt
⅓ cup Muscat, Sauterine or Verjus
14 olives noires de Nice (or black oil-cured olives with the pits removed and olives halved)
12 anchovy fillets packed in oil (optional to rinse)
1 sheet puff pastry, defrosted Read the rest of this entry »
spring vegetable and flower savory tart with goat cheese
makes 4 tarts (4” by 4”)
what you need:
pastry
1 sheet frozen puff pastry, defrosted and cut into 4 squares (4 by 4 inches)
2 ounces young goat cheese
1 egg, mixed
Available on:
Available on:
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