Goat’s Cheese Pissaladiere Tarts

The Creative Canvass Lazy Sunday Eatery #8 Goat's Cheese Pissaladiere Tarts

Cooking and eating are one of my biggest loves. So no matter what, I always make time to incorporate them into my life.

This monthly Lazy Sunday Eatery series is a great way for me to incorporate cooking into my life. It’s a series dedicated to cooking finger food, the perfect type of food for a lazy Sunday.

If you’d like to view recipes that I’ve already done for this series, as well as recipes that I’m thinking of doing, then please visit my Lazy Sunday Eatery Pinterest page.

On the menu for this month’s edition of Lazy Sunday Eatery is Goat’s Cheese Pissaladiere Tarts. Please view the recipe below, or alternatively you can view it online at Taste.

Prep 25 minutes
Cooking 50 minutes*
Serves 8

* Cooking time note – this recipe only took me 20 minutes to cook, as I didn’t cook the onions for as long as the recipe stated. I’ve explained this further in the section titled a recommended change to the recipe.

1/4 cup of olive oil
6 small brown onions, halved and thinly sliced (I used two medium onions)
2 sheets of frozen puff pastry, partially thawed
16 pitted black olives, thinly sliced
16 anchovy fillets, halved lengthways
80g of crumbled goat’s cheese
32 small watercress sprigs (I used chives)

Step 1
Heat the oil in a large heavy based saucepan over medium heat. Add onion and stir to coat. Cover. Stir occasionally for 12 minutes, or until softened. Remove lid. Cook uncovered stirring occasionally for a further 20 to 25 minutes, or until golden. Transfer to a bowl. Set aside to cool completely.

Step 2
Preheat oven to 220°C/200°C fan forced. Line 3 baking trays with baking paper. Cut each pastry sheet evenly into 16 squares. Transfer to prepared baking trays. Using a small, sharp knife, score a 1cm border around the edge of each pastry square (don’t cut all the way through). Spoon the onion mixture onto the centre of each tart. Top with olives, anchovies, and goat’s cheese.

Step 3
Bake for 10 minutes or until golden and puffed. Set aside for 2 to 3 minutes to cool slightly. Top with watercress sprigs. Serve.

What’s my verdict?
The sweetness of the onion combined with the saltiness of the anchovies and goat’s cheese make these tarts extremely moorish. It was super hard to stop at three!

If you’re having a dinner party, or need to take an appetiser somewhere, then these are perfect. Best of all, they’re really easy to make.

A recommended change to the recipe
This recipe says to cook the onions for a total of 37 minutes. However, I noticed that after 9 minutes the onions were soft, but were starting to burn. I removed them from the heat at this point. I don’t think this affected the taste at all.

(This blog’s previous name was The Creative Canvass, hence why the image in this post is labelled www.thecreativecanvass.com)

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