I love this time of year because of the masses of ripe fruit and veggies just waiting for something creative to be done with them! I also like saving time…so, with our bumper crop of tomatoes staring me in the face, I had to think of another way to eat them besides salads, pasta sauces, yada yada…then I remembered having this amazing dish, Pissaladière, in the south of France! I did not feel like making the traditional yeast base, or a pastry base, and came up with this “faux” option. It captures the flavour that I so fondly remember.
Being the cheater (sort of) that I am, I defrosted a package of puff pastry and got busy. This recipe highlights the fresh tomatoes, and is a perfect lunch or supper treat. Hope you like it 🙂
1 package puff pastry, defrosted
2 tablespoons olive oil, plus a bit more for drizzling
2 medium or 1 large onion, chopped
4 large cloves garlic, minced
2 teaspoons Herbes de Provence, plus a bit more for sprinkling
anchovy paste, about 1-1/2″ squeezed out of the tube (or good pinch sea salt, if you hate anchovies)
3-4 large garden tomatoes, sliced 1/4″ thick (or enough to cover entire area of pastry)
freshly ground black pepper
1/4 cup good black olives, pitted and chopped up
Heat oven to 400 degrees F.
Take puff pastry and roll out really thin, about the area of a large pizza. Place on a cookie sheet (I use a large pizza pan). Make it a sort of uniform shape by cutting and pasting the scraps, and pinch a small edge around the outside.
Pierce it in a fork to stop it lifting too much when it bakes, and place in the oven for 10 minutes to pre-bake.
While crust is pre-baking, sauté the onion and garlic in the olive oil until translucent and fragrant. Stir in the 2 tsp. Herbes de Provence and anchovy paste (or salt, if you must), mixing well to make sure anchovy paste dissolves completely and is distributed thoroughly.
After ten minutes is up, remove puff pastry from oven and gently push it down with a spatula if it is puffy (it probably will be). Distribute onion-garlic mixture over it to the edges. Arrange tomato slices in a single layer on top, overlapping just slightly so the entire top is covered with one thin layer of tomato. Using different coloured tomatoes makes it look extra pretty!
Sprinkle olives over the top, sprinkle with a bit more Herbes de Provence, grind black pepper over it. Drizzle lightly with olive oil.
Bake 20 minutes more at 400 degrees. The pre-baking will ensure that the crust stays crispy. This can be eaten hot or at room temperature.
Enjoy with a salad, if you like, and a glass of French red, of course!