Small Pissaladière Pies Recipe

Ingredients:

• 1 tbsp olive oil
• 2 onions, thinly sliced
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 sheet frozen puff pastry, thawed
• 1/2 cup pitted black olives, chopped
• 2 tbsp capers, drained
• 2 tbsp anchovy paste
• 1/2 cup shredded Parmesan cheese

Instructions:

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add onions and garlic and sauté for 5-7 minutes, or until onions are softened and translucent. Stir in thyme, salt, and black pepper and cook for another minute. Remove from heat and let cool for a few minutes.
3. Roll out the puff pastry on a lightly floured surface and cut into 4 equal squares. Place onto a baking sheet lined with parchment paper.
4. Spoon the onion mixture onto the center of each square, leaving a little space around the edges. Sprinkle with olives, capers, and anchovy paste. Top with Parmesan cheese.
5. Bake for 20-25 minutes, or until the puff pastry is golden brown and the cheese is melted and bubbly. Remove from the oven and let cool for a few minutes before serving.

Serving Suggestions:

These small pissaladière pies make a delicious appetizer for a party or a light lunch paired with a simple salad. Serve with a glass of crisp white wine for a complete meal.

Verdict:

The combination of sweet onions, briny olives and capers, and umami-rich anchovy paste makes for a delicious and satisfying bite. The puff pastry adds a nice crispness to each pie, while the Parmesan cheese brings everything together with its savory goodness. These small pissaladière pies are easy to make, but taste like they took hours in the kitchen.