{"id":7913,"date":"2012-06-02T09:42:48","date_gmt":"2012-06-02T16:42:48","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=7913"},"modified":"2012-06-04T12:01:13","modified_gmt":"2012-06-04T19:01:13","slug":"pissaladiere-a-ma-facon","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/pissaladiere-a-ma-facon","title":{"rendered":"Pissaladi\u00e8re (\u00e0 ma fa\u00e7on)"},"content":{"rendered":"<p style=\"text-align: center;\">&nbsp;<a href=\"http:\/\/www.chefmorgan.com\/family-tradition-of-summers-in-provence-pissaladiere-a-ma-facon\/closecuttart\" rel=\"attachment wp-att-7876\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-7876\" title=\"Pissaladi\u00e8re (\u00e0 ma fa\u00e7on) chef Morgan\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/06\/closecuttart-350x262.jpg\" alt=\"Pissaladi\u00e8re (\u00e0 ma fa\u00e7on) french pizza\" width=\"350\" height=\"262\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/06\/closecuttart-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/06\/closecuttart-580x435.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><em>Pissaladi\u00e8re (\u00e0 ma fa\u00e7on)<\/em><\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\">&nbsp;makes one 9\u201d tart<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #888888;\">2 tablespoons olive oil<\/span><br \/>\n<span style=\"color: #888888;\">20 ounces sweet onions (i.e., Vidalia), sliced \u00bc\u201d width<\/span><br \/>\n<span style=\"color: #888888;\">1 fresh sprig of thyme, stripped<\/span><br \/>\n<span style=\"color: #888888;\">2 pinches kosher salt<\/span><br \/>\n<span style=\"color: #888888;\">\u2153 cup Muscat, Sauterine or Verjus&nbsp;<\/span><br \/>\n<span style=\"color: #888888;\">14 <em>olives noires de Nice<\/em> (or black oil-cured olives with the pits removed and olives halved)<\/span><br \/>\n<span style=\"color: #888888;\">12 anchovy fillets packed in oil (optional to rinse)&nbsp;<\/span><br \/>\n<span style=\"color: #888888;\">1 sheet puff pastry, defrosted<!--more--><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\"><a href=\"http:\/\/www.chefmorgan.com\/family-tradition-of-summers-in-provence-pissaladiere-a-ma-facon\/tartclosecut\" rel=\"attachment wp-att-7870\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-7870\" title=\"Pissaladi\u00e8re (\u00e0 ma fa\u00e7on) by chef Morgan\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/06\/tartclosecut-350x262.jpg\" alt=\"Pissaladi\u00e8re (\u00e0 ma fa\u00e7on) french pizza with anchivoies \" width=\"280\" height=\"210\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/06\/tartclosecut-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/06\/tartclosecut-580x435.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/a><\/span><\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Cook Onions.<\/span> Place an ovenproof pan (saut\u00e9 pan, frying pan, or cast-iron pan) over a medium-high flame. Once hot, add olive oil.&nbsp; Add onions. Cook onions, tossing occasionally, until they are translucent and begin to stick to the bottom of the pan. This takes about 25 minutes.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Deglaze.<\/span> Add Muscat (or other sweet wine) and cook until <span style=\"color: #ff0000;\"><em>au sec<\/em><\/span> (when all of the liquid has been cooked out of the pan). This take about 5 minutes. Remove pan from heat (this can be done in advance and cooled). &nbsp;&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add Puff Pastry.&nbsp;<\/span> Add olives to the onions and cover the olives with the onions. Make sure that the onions are spread evenly across the bottom of the pan. Cover the pan with the puff pastry sheet and cut the corners off of the puff pastry with kitchen scissors following the edge of the pan. Tuck in the edges of puff pastry into the inside of the pan. &nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Bake.<\/span> Place the pan in an oven <span style=\"color: #ff0000;\">preheated to 400 degrees Fahrenheit.<\/span> Bake for about 20 minutes until dough is puffed, deep golden brown, and has pulled away from the edges of the pan.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Cool and Flip.<\/span><span style=\"color: #999999;\"> Carefully remove the pan from the oven and let it cool for 20 minutes. Take a spatula and run it along the inside of the pan edge, making sure that the pastry is not attached to the pan. Place a plate or other flat surface on the top of the pan and invert the pan and the tart, the tart should easily transfer to the plate.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Garnish And Serve.<\/span> <span style=\"color: #999999;\">Place anchovy fillets on the top of the tart in a visually attractive way. The tart can be served warm or at room temperature.&nbsp;<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/family-tradition-of-summers-in-provence-pissaladiere-a-ma-facon\/closetartslice\" rel=\"attachment wp-att-7877\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-7877\" title=\"Pissaladi\u00e8re (\u00e0 ma fa\u00e7on) by chef Morgan\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/06\/closetartslice-350x262.jpg\" alt=\"Pissaladi\u00e8re (\u00e0 ma fa\u00e7on) french pizza with anchovies  slice\" width=\"245\" height=\"183\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/06\/closetartslice-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/06\/closetartslice-580x435.jpg 580w\" sizes=\"auto, (max-width: 245px) 100vw, 245px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Pissaladi\u00e8re (\u00e0 ma fa\u00e7on) &nbsp;makes one 9\u201d tart what you need: 2 tablespoons olive oil 20 ounces sweet onions (i.e., Vidalia), sliced \u00bc\u201d width 1 fresh sprig of thyme, stripped 2 pinches kosher salt \u2153 cup Muscat, Sauterine or Verjus&nbsp; 14 olives noires de Nice (or black oil-cured olives with the pits removed and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[339,341,18],"tags":[1024,227,1022,1025,129,1021,557,401,407,1441],"class_list":["post-7913","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-main-courses","category-recipes","tag-anchovies","tag-french-cooking-recipes","tag-nice","tag-olives","tag-onions","tag-pissaladiere","tag-provence-2","tag-puff-pastry","tag-savory-tart","tag-simple-pleasures"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/7913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=7913"}],"version-history":[{"count":26,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/7913\/revisions"}],"predecessor-version":[{"id":7950,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/7913\/revisions\/7950"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=7913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=7913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=7913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}