Pissaladière with Prosciutto is a twist on a classic Provencal dish. A puff pastry tart with caramelized onions, prosciutto & olives makes it perfect for entertaining. If you want to make it in the traditional form, use whole anchovies in place of the prosciutto…or even better, in my opinion, both!
In a large deep sided skillet or saute pan, heat the olive oil over medium-low heat.
Add the onions, garlic and sprigs of thyme and cook, stirring frequently, until the onions have wilted, about 20 minutes.
Lower heat, and continue cooking until the onions are golden then stir in the anchovy paste and season to taste with black pepper. Remove thyme stems and set aside to cool.
Preheat the oven to 400°F.
Roll out the puff pastry on a baking sheet and crimp the edges.
Top the puff pastry with the cooled onions, then place the ribbons of prosciutto in a diagonal pattern about 2-3 inches apart. I like twisting the ribbons of prosciutto for presentation.
Rotate the tray and repeat the prosciutto pattern on the other side so that you have a checkerboard pattern.
Place an olive in the center of each square. If you wish, halve the olives.
Bake until the tart is golden and puffy, about 25-30 minutes.
Remove from oven, slice into squares and serve immediately.
Joanne Weir’s recipe adds chopped tomatoes to the onion compote and uses anchovies on top. This version simplifies the tart and makes it more approachable for anchovy haters, but I encourage you to try adding them!This recipe makes 1 tart, serving 6 as an appetizer.Adapted from Joanne Weir’s Pissaladiere: Warm Olive and Caramelized Onion Tart.