Recipe Goat's cheese pissaladiere tarts : Practical and Delicious

Recipe Goat's cheese pissaladiere tarts : 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 Goat's cheese pissaladiere tarts. You are currently reading Recipe Goat's cheese pissaladiere tarts : Practical and Delicious. This recipe is the creation of the chef Gemma Luongo. Recipe Goat's cheese pissaladiere tarts requires 25m, cook 50m and serve 8. Caution: allergy Contains gluten, milk, fish, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Bring warmth and merriment to your next dinner party with these cheerful bites.

Ingredients:

7 Ingredients

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  1/4 cup olive oil
  
  
  


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  6 small brown onions, halved, thinly sliced
  
  
  


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  2 sheets frozen puff pastry, partially thawed
  
  
  


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  16 pitted black olives, thinly sliced
  
  
  


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  16 anchovy fillets, halved lengthways
  
  
  


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  80g goat’s cheese, crumbled
  
  
  


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  32 small watercress sprigs
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Heat oil in a large heavy-based saucepan over medium heat. Add onion. Stir to coat. Cover. Cook, stirring occasionally, for 12 minutes or until softened. Remove lid. Cook, uncovered, stirring occasionally, for a further 20 to 25 minutes or until golden. Transfer to a bowl. Set aside to cool completely.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 220°C/200°C fan-forced. Line 3 baking trays with baking paper. Cut each pastry sheet evenly into 16 squares. Transfer to prepared baking trays. Using a small, sharp knife, score a 1cm border around edge of each pastry square (don't cut all the way through). Spoon onion mixture onto the centre of each tart. Top with olive, anchovy and goat's cheese.
  
  
  


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  Step 3
  
  
  
  
  Bake for 10 minutes or until golden and puffed. Set aside for 2 to 3 minutes to cool slightly. Top with watercress sprigs. Serve.
  
  
  

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