Mini Pissaladiere

Makes 24
  • 2 sheets frozen pre-rolled puff pastry, thawed
  • 1/4 cup olive oil
  • 1 1/2 pounds yellow (brown) onions, thinly sliced
  • 2 ounces anchovy fillets
  • 4 ounces pitted black olives
  • 24 tiny whole basil leaves, for garnish
  • Preheat oven to 350 degrees F. Place puff pastry sheets on a floured work surface. Using a floured 2-inch cookie cutter, cut out 24 rounds. Place on a parchment-lined (baking paper-lined) baking sheet and cover with plastic wrap while cooking onion topping.

  • Warm oil in a heavy-bottomed frying pan over medium heat. Add onions and cook over medium-low heat until soft and slightly browned, about 10 minutes. Remove frying pan from heat and allow onions to cool.

  • Top each pastry round with onion mixture. Halve the anchovy fillets lengthwise and place two halves in a cross pattern on top of onions on each pastry round. Cut olives into slivers and place in angles of anchovy crosses. Bake until pastry is golden and crisp, 7 to 10 minutes.

  • Serve hot, garnished with basil leaves.

  • (Onions can be prepared 2 hours ahead, but pastry is best baked just before serving.)

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