Dana Treat – Treat Yourself

Tender Tart Dough

Posted July 20, 2010


Mini Pissaladiere
Dana Treat Original
Makes 24-28 mini tarts

You can easily cut this recipe or you can opt to make one large tart rather than the small ones.

Olive Oil
24-28 cherry tomatoes
Kosher salt and freshly ground black pepper
8 large yellow onions, peeled, cut in half, and thinly sliced
2 tbsp. fresh lemon thyme (or regular thyme), plus more for garnish
About 20 Kalamata olives
1 recipe Olaiya’s Tender Tart Dough
1 egg beaten together with 1 tsp. water

Preheat the oven to 400ºF.  Place the cherry tomatoes on a baking sheet and drizzle them with olive oil, then give them a sprinkle of salt and a few grinds of pepper.  Using your hands, toss well.  Place the sheet in the oven until the tomatoes are very soft and starting to brown, about 20 minutes.  Turn the heat down to 375ºF and set the tomatoes aside.

Meanwhile, heat two large skillets over medium heat.  Add about 2 tablespoons of olive oil to each one, then add the onions – splitting them between the two skillets.  Give each one a healthy sprinkle of salt and cook, stirring occasionally, until the onions soften.  Turn the heat down to medium-low, add the thyme, and continue to cook, stirring occasionally and scraping up any brown bits, until the onions are very soft and a deep brown, about 45 minutes.  (If you have a cast iron skillet, use it!)  If the onions seem very wet, allow them to drain.  Set aside.

Remove your dough from the refrigerator.  Working with one half at a time, and on a lightly floured surface, pat the dough into a slightly larger and flatter disk.  Cut the circle in half and then each half into either 6 or 7 pieces.  Using your hands, coax each piece into a circle, then roll it out to about 1/8-inch thick using a rolling pin.  Repeat with the other dough pieces.  Brush each piece with some of the egg wash and place on a parchment paper-lined baking sheet.

Spoon about 2 tbsp. of onions into the middle of each circle, leaving a 1½-inch border.  (You will need to continually eyeball your onions to make sure you have enough for all the dough.)  Pull one side of the dough up, then turn it a bit and pleat the dough all the way around the circle.  This will happen quite naturally, just go with it.  Once you have finished with all the dough, brush each tart with a bit more of the egg was and then place in the freezer for 10 minutes.  Repeat with the other half of the dough, and then with the other disk of dough and the remaining onions.

Bake the Pissaladiere, one sheet at time in the oven until the pastry is a nice golden brown, about 20-25 minutes.  Remove and allow them to cool on a rack.  Before serving, top each one with a tomato and a couple of olive pieces.  Garnish with thyme if desired.

Olaiya Land’s Tender Tart Dough

3 cups all-purpose flour
2 tbsp. sugar
1¾ tsp. salt
1 cup plus 2 tbsp. (2¼ sticks) chilled unsalted butter, cut into ½-inch cubes
8 tbsp. (or more) ice water
1½ tsp. apple cider vinegar

Blend flour, sugar, and salt in a food processor.  Add butter; using on/off turns, process until coarse meal forms.  Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by the teaspoon if dough is dry.

Gather dough together.  Turn out onto work surface; divide dough in half.  Form each half into ball and flatten into disk.  Wrap disks separately in plastic and refrigerate 1 hour.  (Can be made ahead.  Keep dough refrigerated up to 2 days, or enclose in a resealable plastic bag and freeze up to 1 month.  Thaw in the refrigerator overnight.)  Soften slightly at room temperature before rolling out.


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