Recipe courtesy of Vicki Liley
Recipe courtesy of Vicki Liley
Watch how to make this recipe.
Mini Pissaladiere
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- Yield: Makes 24
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 53
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 2 mg
- Sodium
- 128 mg
- Yield: Makes 24
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 53
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 2 mg
- Sodium
- 128 mg
Ingredients
Directions
- 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.
Cook’s Note
Onions can be prepared 2 hours ahead, but pastry is best baked just before serving.
