This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

 

Pissaladiere* (Onion Tart)

2 tablespoons extra-virgin olive oil
3 large onions, chopped
1/3 cup dry white wine
1 sheet frozen puff pastry, thawed
1 large egg white, beaten
½ cup grated Gruyère cheese
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon minced fresh thyme leaves
20 Niçoise olives**

Heat oven to 400°, and position a rack in the center of the oven.

In a heavy, large skillet, heat oil over medium heat. Add onions, and sauté until brown and very tender, about 30 minutes. Stir in wine, and cook until wine evaporates and onions are soft, about 4 minutes. Cool completely. (Can be made up to 2 days ahead. Cover, and refrigerate.)

Line a large baking sheet with parchment paper or a silicone baking mat. Roll out the puff pastry on a lightly floured surface into a 15½-by-11 inch rectangle. Cut ½ʺ strips from all sides of the rectangle. Transfer the pastry sheet to the baking sheet. Brush the edges of the pastry sheet with egg white. Place pastry strips on the edges of the pastry sheet, trimming to fit and forming a border. Pierce the bottom of the pastry all over with a fork.

Mix the onions with both cheeses and thyme. Season to taste with salt and pepper. Spread the onion mixture evenly over the bottom of the prepared pastry. Top with olives, spacing evenly.

Bake until the crust is golden brown on the bottom and edges, about 40 minutes. Transfer to a cutting board. Cool slightly, cut into pieces, and serve.

*This savory tart is a French specialty. It is traditionally made with onions, anchovies, black olives and sometimes tomatoes. This version is a puff pastry crust topped with sautéed onions, Gruyère and Parmesan cheeses, Niçoise olives and fresh thyme. It is excellent for brunches; serve warm from the oven or at room temperature.

**Small, brine-cured black olives. These are sold at some supermarkets and at specialty foods stores and Italian markets.