Pissaladière with Chervil Microgreen - Provencal Onion Tart

Pissaladière with Chervil Microgreen - Provencal Onion Tart

Pissaladière with Chervil Microgreen

Time

0m

Difficulty

Ingredients

For 4 people

  • 10 anchovy fillets, halved lengthways
  • 1 Flowerdale Farm Chervil Microgreens
  • 400 mL passatta*
  • 1 tablespoon(s) olive oil
  • 100 grams black olives
  • 1 tablespoon(s) butter
  • 4 brown onions, finely sliced
  • 1 clove of garlic
  • 4 square sheets of puff pastry

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Featured Chef's Recipe

Jeffrey Tan

Method

  1. Preheat the oven to 170 degrees Celsius. Sauté the onion with butter and oil in a heavy based saucepan until translucent. Add passatta and simmer until the mixture becomes very thick.
  2. Take the pastry and fold over each side to create a lip around the square. Fill the centre with the onion mixture then top with olives and anchovies to create a trellis.
  3. Bake in the oven, until pastry is crisp, golden and easily lifts from the tray, (approximately 15 minutes). Allow to cool slightly and garnish with the chervil Microgreens just before serving.
    *Passatta is an Italian style cooked tomato concentrate available from most supermarkets