Pissaladiere

Recipe courtesy Rachel Allen

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  • on September 25, 2012

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    I'm commenting on the process of the recipe.
    If you are attempting to make this recipe, and are not that familiar with making puff pastry from scratch, you NEED to watch the show for the recipe FIRST!!! She does several steps to making the dough that are NOT included or discussed in this recipe. Just Saying! ! !

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  • on June 30, 2011

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    A delicious tart! I didn't feel there wasn't enough information if you want to use puff pastry ; so here goes:
    Take one puff pastry from packet and defrost as directed. Lightly flour and gently roll out dough, slice it lengthways in half. Place onions etc. on each tart leaving about an eighth of an inch edge. Bake in a 400 F oven for 30 minutes. (Until lightly browned on edges.) (Making two tarts prevents the centers from being too soggy.)
    I used a mandolin to slice the onions and did them too thinly. Next time I will cut them 1/4-1/2 inch so they retain some "toothiness" after caramelizing them. This is definitely a recipe to make again and again; with tomato season coming I am going to try adding thinly sliced tomatoes on top of the onions, wish me luck.

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