Summer recipe #1 : Pissaladiere
So, during the dog days of summer, we will be publishing a number of exclusive recipes to go with specific wines.
Mike and Anne are in Brittany, France for part of the summer, and they promise to bring a few family recipes from France on their return. They are already practicing some of the recipes at Anne’s family house on the coast of Brittany—we can hardly wait to share them.
But right now, we have the great fortune to be employing Sally Gordon, a former restaurateur from Napa Valley (who used to own and run Gordon’s, a Napa Valley culinary institution). Sally works for us in our winery tasting room, and is just chock full of great recipe ideas for dishes that go along with our wines. She will be producing the next few blogs and sharing some of her favorite recipes for you to try out in the next few months.
Keeping with Mike and Anne’s holiday theme, albeit a little further south, this month her selection is for a dish from the South of France, Pissaladière—a perfect dish to pair with a lighter red wine such as our 2011 Les Enfants Terrible Grenache or the 2011 Les Enfants Terrible McFadden Farm Zinfandel. Pissaladière is a savory, Provencal onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a fabulous appetizer. Here it is, and bon appetite!
- • 6 yellow onions, chopped
- • 8 Roma roasted tomatoes
- • ¼ teaspoon salt
- • ¼ teaspoon black pepper
- • 1 sheet puff pastry, thawed
- • 10 anchovy fillets
- • 20 black olives in oil, drained
- • 4 tablespoon olive oil, 2 for onions, 2 for tomatoes
- • 2 teaspoons chopped fresh thyme
- • 1 tablespoon of Herbes de Provence
- • 2 tablespoons freshly chopped flat leaf parsley
- • 2 teaspoons fresh thyme
- Preheat oven to 425F degrees.
- Halve tomatoes and put them on a baking sheet pan.
- Sprinkle with 2 tablespoons of olive oil, salt and pepper.
- Roast until they have caramelized and most of the juice is evaporated
- Warm olive oil in a large skillet over medium heat. Add the onions, sauté, stirring frequently until the onions become tender and start to turn golden.
- Watch them carefully so they do not burn. They should be a deep golden brown when they are ready.
- Remove the onions from heat and set them aside while preparing the pastry for the pissaladiere.
- Press the thawed puff pastry into a rectangle on a 12-inch by 18-inch baking sheet, building it up a bit around the edges.
- Spread the pastry with the onion confit, leaving 1 inch of dough uncovered around the edges of the pastry.
- Arrange the anchovy filets, roasted tomatoes and olives.
- Bake it for 15 to 25 minutes, until the pastry has puffed up, turned golden, and crisped.
- Remove the pissaladière from the oven and sprinkle the fresh thyme and parsley across the hot surface of the tart.
- Cut it into rectangles and serve warm.