Avenue, Long Branch, NJ
This classic Provençal tart is conventionally made without cheese, but chef Dominique Filoni broke from tradition and added Humboldt Fog when he prepared the dish for his Beard House dinner.
- 1 cup plus 2 teaspoons extra virgin olive oil, divided
- 6 Spanish onions, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons sherry vinegar
- 2 teaspoons chopped thyme
- 1 sheet frozen puff pastry, thawed
- 18 white Spanish anchovy filets, rolled
- 12 niçoise olives, pitted and quartered
- 1 ounce Humboldt Fog, or another mild goat cheese of your preference, crumbled
- 1 tablespoon sliced basil
Preheat the oven to 425ºF.
Heat a cup of olive oil in a large pot over medium heat. Add the onions and sauté, stirring frequently, until the onions become tender and start to turn golden. Season with salt and pepper. Cook for 20 to 30 minutes, stirring occasionally, until the onions are caramelized and soft. Stir in the vinegar and thyme during the last 5 minutes of cooking. Remove the onions from the heat and set aside.
Lay the puff pastry on a baking sheet. Use a fork to prick the dough all over, except for a 1/4-inch border around the edges. (This helps to prevent the dough from rising too much,) Brush with the remaining olive oil.
Spread the onions on the puff pastry, leaving the 1/4-inch border uncovered. Bake for 15 to 25 minutes, until the pastry has puffed up and turned golden and crispy.
Remove the pissaladière from the oven and evenly arrange the anchovies, olives, and Humboldt Fog across the top. Return to the oven for another 5 minutes.
Remove from the oven and sprinkle with basil. Cut into rectangles and serve warm or at room temperature.
10 to 12 servings as an hors d'oeuvre