Recipe Pissaladiere with roasted tomatoes and rocket : Practical and Delicious

Recipe Pissaladiere with roasted tomatoes and rocket : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pissaladiere with roasted tomatoes and rocket. You are currently reading Recipe Pissaladiere with roasted tomatoes and rocket : Practical and Delicious. This recipe is the creation of the chef Gemma Luongo. Recipe Pissaladiere with roasted tomatoes and rocket requires 20m, cook 1h and serve 4. Caution: allergy Contains gluten, milk, fish and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Pissaladiere is the French version of pizza. Hailing from southern France, it always features caramelised onion, anchovies and olives.

Ingredients:

7 Ingredients

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  1 1/2 tbsp olive oil
  
  
  


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  4 brown onions, halved, thinly sliced
  
  
  


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  4 roma tomatoes, halved lengthways
  
  
  


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  2 sheets frozen puff pastry, partially thawed
  
  
  


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  2 x 45g cans anchovies, drained, halved lengthways
  
  
  


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  1/3 cup pitted kalamata olives
  
  
  


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  100g baby rocket
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion. Cover. Cook, stirring occasionally, for 12 minutes or until softened. Uncover. Cook for a further 10 minutes or until light golden. Transfer to a large plate. Cool for 10 minutes.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, preheat oven to 200°C/180°C fan-forced. Place tomatoes, cut-side up, on a baking tray. Drizzle with remaining oil. Season with salt and pepper. Roast for 20 minutes or until slightly softened. Cover with foil to keep warm.
  
  
  


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  Step 3
  
  
  
  
  Line 2 large baking trays with baking paper. Place 1 sheet of pastry on each tray. Using a small sharp knife, score a 2cm-wide border around the edge of each pastry sheet. Brush edges with a little of the remaining oil.
  
  
  


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  Step 4
  
  
  
  
  Bake for 10 to 12 minutes or until puffed. Using a clean tea towel, press down centres. Spoon 1/2 the onion mixture onto the centre of each pastry sheet. Spread evenly over pastry, leaving border. Arrange 1/2 the anchovies over onion, in a lattice pattern. Top each tart with olives. Bake for 5 to 8 minutes or until golden.
  
  
  


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  Step 5
  
  
  
  
  Divide tomatoes and half the rocket between tarts. Serve tarts with remaining rocket.
  
  
  

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