This is a modern take on Pissaladiere made with arugula and shaved pecorino cheese. It is wonderfully easy to prepare with its fresh ingredients and crust made from store-bought puff pastry. Feel free to try different toppings and shaved cheeses.
One 8 x 12 tart
Ingredients
9 oz puff pastry (such as Pepperidge Farm)
3 red onions
4 tablespoons extra virgin olive oil
2 teaspoon sugar
1 tablespoon balsamic vinegar
3 twigs of fresh thyme
15 – 20 pitted nicoise olives
6 - 8 anchovies, in brine or oil
2 or 3 handfuls of fresh arugula seasoned with balsamic vinegar and extra virgin olive oil
Pecorino Romano Cheese (Brentine Pecorino Cheese is especially good; aged Gouda is also wonderful on this)
To make:
Preheat oven at 425 F.
Slice onions thinly. Heat 4 tablespoons olive oil in a pan and add the onions with sugar and the whole twigs of thyme. Season with salt and pepper and cook on low heat for 20 minutes, uncovered.
Add 1 tablespoon of balsamic vinegar and continue to cook for 15 minutes.
Thaw puff pastry according to package instructions. Place puff pastry onto lightly greased cookie sheet and prick the entire surface with a fork. Remove the twigs of thyme from the onions and place the onions on top of the tart, leaving a nice edge around the tart.
Cook for 20 to 25 minutes, until puffed and golden. Remove from oven.
Place the anchovies and/or pitted nicoise olives on top of the onion mixture. Top with arugula seasoned with balsamic vinegar and extra virgin olive oil. Shave thin slices of Pecorino cheese over the top.
Cut in squares and serve. Delicious served warm, room temperature or cold.
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