Pissaladiere
INGREDIENTS
Puff Pastry
1 sheet puff pastry, blind baked
Toppings
1 cup tapenade, see recipe
2 onions, julliened and caramelized
2 tbsp canola oil
12 boquerones, (white anchovies)
to drizzle pistou, see recipe
Directions
Toppings:
Julliene onions and cook in sautoir with canola oil to caramelize until golden brown
To serve:
Dock bottom and shape per chef demo on half sheet trays.
Using baking beans, blind bake the puff pastry on a sheet tray creating a small crust outer layer in oven at 400 degrees until it begins to brown.
Pull out puff pastry and remove beans. Place puff pastry back into oven to brown the bottom.
Remove from oven and let cool.
Assemble
Once tart shell is fully baked, spread tapenade in a thin layer to cover the bottom.
Place caramelized onions throughout the tart shell in a thin layer.
Top with boqerones.
Drizzle pistou overtop the the tart.
Slice and place on platter.
PISTOU
Yield 3/4 cup
INGREDIENTS
1/2 tsp garlic cloves
to taste salt and pepper
2 cups basil leaves, tightly packed
1/4 cups parsley leaves, tightly packed
3/4 cups EVOO
1/4 cups parmesan, finely grated
Directions
Blanch basil for a few seconds in boiling salted water then shock in ice bath.
When cool, squeeze basil dry and place in a blender with garlic, parsley, and parmesan.
Season with salt as needed. Sauce should have a drizzly consistency.
TAPENADE
Yield 1 cup
INGREDIENTS
8 oz pitted mixed olives
2 anchovy fillets, rinsed
1 clove garlic, minced
2 tbsp capers
4 basil leaves
1 tbsp lemon juice
2 tbsp EVOO
Directions
Thoroughly rinse the olives in cool water.
Place all ingredients in the bowl of a food processor.
Process, stopping to scrape down sides of the bowl, until the mixture becomes a coarse paste.
Approximately 1 to 2 minutes total. Transfer to a bowl and serve.
