Pissaladière is a typical kind of onion tart made in South of France. As topping, there are black olives and anchovies… I prepare them in a simpler way, without the anchovies, and replacing the olives by pine nuts and raisins… It is a very easy recipe, which makes lovely finger food for a party…
Healing foods is event started by Siri of Siri”s Corner
Ingredients for about 30 mini tarts:
1 kilo onion, chopped
1 thyme branch (or 1/4 teaspoon of dried thyme)
1 pack of wholemeal pastry dough without sugar
2 tablespoon olive oil
for decoration: 30 roasted pine nuts
Heat the oil in a large pan. Add the chopped onion and the thyme. Stir well. Reduce to very low heat and cover. Let simmer for about 1 hour, stirring every now and then. The onion should not become brown. At the end, it should be slightly golden only.
Season with salt and pepper and cook without lid for 5 more minutes on medium heat, stirring frequently.
Take out the thyme branch and keep aside to cool down.
Pre-heat the oven at 180°C.
Grease mini moulds and sprinkle flour on them. Roll out the pastry dought and put it in the mould. Alternatively, if you do not have mini-moulds, use a normal tin tray, or even just place the dought on the baking tray.
Then add one spoon (or whatever quantity is needed) to fill in the mould. (It is not necessary to first bake the dough).
Put in the oven for 30 minutes.
Decorate with one pine nut and one raisin and serve warm.