Meal Theme: Make Ahead
Approximate Yield: 6 - 8 Servings
Pissaladière, a savory pastry dish with origins in the Liguria region of Italy and the Nice region of France, typically uses anchovies as a cornerstone ingredient. At Acme Smoked Fish, we make our pissaladière with smoked salmon, and blend a filling made with fresh herbs and caramelized onions inside a homemade pastry crust. The smoked salmon imparts a subtler flavor than the anchovies traditionally used. This dish can be served warm or at room temperature.
Preheat the oven to 400˚F.
Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Add the onions, garlic cloves, bay leaf, rosemary sprigs and salt. Cook, partially covered at first, stirring occasionally until the onions become translucent. Remove, cover, and continue cooking until the onions are golden and creamy, about 40-45 minutes.
Remove garlic, bay leaf and discard. Stir in thyme and pepper (onions can be made a day ahead and refrigerated until ready to assemble the tart). While the onions are cooking, fill the tart pan with the prepared pastry. Line the pastry with parchment or foil and fill with pie weights or canned goods to weigh down.
Bake for 15 minutes, remove weights and paper. Prick the bottom with a fork and return to oven for 8-10 minutes until lightly golden. Remove and set aside.
Assemble the tart by spreading the onions into the pastry. Arrange the smoked salmon and olives over the onions. Drizzle with 1 tablespoon of olive oil and bake 10-15 minutes until bubbling and hot.