Pissladiere
Adapted from Martha Stewart’s Hors d’Oeuvres Handbook
Makes 2 8×12 inch tarts

This recipe was designed to be cut into 2 inch pieces for appetizers, but I cut it into wedges and serve it for dinner. Either way it is delicious. I find the best way to thaw puff pastry is to let it sit in the fridge overnight. If you want to cut this recipe in half, take one sheet of puff pastry out while it is still frozen and re-freeze the other half, wrapped in it’s plastic.

3 tbsp. olive oil
6 garlic cloves, minced
5 pounds onions, sliced and cut into 1/4 inch thick rings
1 tbsp. fresh thyme, plus 8 sprigs for garnish
1 bay leaf
Kosher salt and freshly ground black pepper
Flour, for dusting
1 17 oz. package frozen puff pastry (2 unbaked sheets), thawed
1 large egg, lightly beaten, for egg wash
20 small cherry tomatoes
20 Kalamata olives, pitted and halved

For the tomatoes: Preheat oven to 275 degrees. Toss tomatoes with 2 tsp. olive oil, a sprinkling of salt and pepper. Roast for 30-40 minutes, until slightly shriveled but still maintaining shape. (Can be made one day ahead. Cover and refrigerate. Return to room temperature before using.)

For the onions: Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly browned, 3-5 minutes. Increase the heat to medium-high and add the onions and cook, stirring every 5 minutes, until the onions are slightly golden, about 25 minutes. Reduce the heat to low, add the thyme, the bay leaf, and salt and pepper to taste. Cook,
covered, stirring occasionally, until the onions are very soft and caramelized, 40-60 minutes. Remove the bay leaf, set aside. (The mixture can be held in the refrigerator, in an airtight container, for 1-2 days.)

For the crust: Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. On a lightly floured surface, roll out one sheet of the puff pastry to a 10×14 inch rectangle. Trim 1/2 inch wide strips from each side of the puff pastry and set aside. Brush a little of the egg wash around the edges of the pastry, and place the reserved strips on the egg-washed area to make a raised border. Prick the base of the dough all over with the tines of a fork. Brush the egg wash over the raised borders and over the center of the pastry. Repeat with other pastry. Chill the dough in the refrigerator for 20 minutes. Bake the pastry until it is golden and puffy, 10-15 minutes. Remove from the oven.

Finish the pissladiere: Scatter an equal amount of the caramelized onions on each tart. Top with the oven-dried tomatoes, olives, and sprigs of thyme. Return to the oven and heat until the onions are warm.