Chef Brian Streeter offers his recipe for Provençal Onion Tart, or Pissaladière. It makes a lovely lunch dish and is very good served with a simple green salad. The pizza-style tart originates from the Nice region of the South of France and is evocative of hot Mediterranean summers. It is also an excellent appetizer cut into small pieces and served with Cakebread Cellars’ Napa Valley Sauvignon Blanc.
YIELD: Serves 6
PAIRS WELL WITH: Sauvignon Blanc, Napa Valley
- 6 yellow onions
- 2 T. olive oil
- 3 sprigs fresh thyme
- 1 tsp. salt
- 1 sheet puff pastry
- 1 large egg
- 16 oil cured black olives, pitted
- 1/2 tsp. fresh thyme leaves
In a large sauté pan cook the onions over medium heat with the olive oil, thyme sprigs and salt. Cover and cook for 40 minutes to an hour until onions are wilted and soft. Remove the lid and continue cooking until all the moisture is gone and onions are starting to turn golden brown. Pull the thyme sprigs out and discard. Allow to cool while making the tart.
Preheat oven to 400°F. Cut four ½” strips from the sheet of puff pastry and set aside. On a lightly floured surface roll remaining piece of pastry to thickness of 1/16″. Trim edges to measure the length of each strip. Place on a sheet pan lined with parchment paper. Dock the surface with a fork and lightly brush with the beaten egg. Lay the strips of puff pastry on each edge. Place in the middle of the oven and bake for 10-12 minutes until just starting to turn brown and pastry no longer looks raw. Spread the onion mixture on the inside of the tart. Brush the edges with the egg and return to the oven to continue cooking. Remove when pastry is dark golden brown. Push olives into onions to form a grid pattern and sprinkle with the fresh thyme leaves.