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Pissaladiere

pizza

1 package (14-oz) frozen puff pastry; thawed 12 h in fridge
2 tablespoon each butter and olive oil
12 medium onions; thinly sliced
4 cloves garlic; minced
3 bay leaves
1 teaspoon granulated sugar
2 tablespoon balsamic vinegar
salt and pepper
3 large ripe plum tomatoes; thinly sliced
1/2 cup grated Asiago cheese
1/4 cup grated Parmesan
12 - 15 Nicoise or other small black olives; pitted
12 anchovy fillets; optional
1/4 cup chopped oregano

If you find you do a lot of crying while peeling and slicing onions, it does help to burn a small candle on either side of your chopping board. You can mix onion varieties such as Vidalia, Spanish, white or purple onions. These are sweeter and definitely won't make you cry nearly as much as yellow cooking onions, but they won't have the same strength of flavour, either. Preheat the oven to 400ºF. In a large, deep skillet, melt butter with oil over medium heat; when it bubbles, add onions, garlic and bay leaves; sprinkle with sugar. Cover and cook over medium low heat for about 20 minutes, stirring occasionally. Remove lid and add vinegar and salt and pepper to taste; turn heat up to medium and continue to cook, uncovered, for 15 minutes. Increase heat to high and stir constantly until the onions are very soft, approximately 10 minutes. Remove from heat and discard bay leaves. Roll out both pastry blocks to fit up the sides of a 17- x 11-inch jelly roll pan (rimmed baking sheet), overlapping about 1/2 inch where the 2 pieces join. Spread surface of pastry evenly with the onions; scatter the sliced tomatoes over the onions. Grind pepper and add salt over tomatoes. Sprinkle Asiago and Parmesan evenly overall. Scatter olives and the anchovy fillets over top, if using. Bake for 20 to 25 minutes, until pastry edges have puffed and are golden. Sprinkle evenly with oregano and drizzle with a little more olive oil if desired. Serve warm or at room temperature.

Contributor: Julie Aldis - President's Choice Magazine, Jan/Feb, 99

Yield: 6 to 8 servings

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